This staple of Asian cooking, also known as Chinese cabbage, is a combination of tender, mild leaves and a crunchy stalk, so it has a lot to offer. “The heartiness of the stalk works well with bold flavors, and the leafy greens add the perfect fresh accent,” says Albert Di Meglio, the executive chef at Barano in Brooklyn. With a day’s worth of vitamin A, a hefty dose of vitamin C, and just 20 calories per cup, bok choy also does your body good. Enjoy it raw, roasted, and simmered in these delicious chef-created dishes.
SERVE IT RAW IN A SALAD
In a medium bowl, mix 2½ cups julienned bok choy, ½ cup chopped carrot, ¼ cup grape tomatoes, 1½ tablespoons sesame oil, 1 teaspoon reduced-sodium soy sauce, 1 teaspoon…
