Bok choy is rarely brought out onto many tables because of the time it takes to clean and check. The effort is worth it though…try this dish out, achieving flavor that’s also packed with vitamins.
1 tablespoon oil
1 large onion, diced
1 garlic clove
6 cups fresh bok choy, green and some white parts
2 tablespoons pomegranate juice
1 tablespoon soy sauce
1 tablespoon honey
⅛ teaspoon black pepper
1 teaspoon salt
¾ cup flour
3 eggs
¾ teaspoon baking powder
- Preheat oven to 350ºF.
- Heat olive oil in a sauté pan over medium heat. Add onion and sauté until soft. Add garlic and bok choy, and cook until bok choy is wilted, about 4 minutes. Add pomegranate juice, soy sauce, honey, pepper, and salt. Cook until most of the juices evaporate. Let cool.
- Add in flour, eggs, and baking powder. Add mixture to 6 greased (4-ounce) ramekins. Bake for 20 minutes.
Yield: 6 servings
For more great recipes, check out this weeks issue of Whisk by Ami
