Braised Bok Choy with Anchovy Butter and Breadcrumbs

Today I’d like to share an Italian spin on bok choy with you. It’ll surprise you, in a good way. This Italian-style braised bok choy is complimented by white wine, anchovies, butter and garlic. Lemon zest-scented breadcrumbs add a great crunch on top.

Braised Bok Choy with Anchoy Butter & Breadcrumbs

This is one of those recipes that came to me late at night. Braised bok choy with anchovy butter and breadcrumbs may sound a bit odd, but it’s really delicious. Just trust me.
Here’s how I justify why this recipe makes sense:
  1. Great texture: crisp bok choy, crunchy crumbs
  2. Flavor balance: umami anchovies, sweet/acidic wine, floral lemon zest, and BUTTER
  3. Similarities to Italian veggies: endive, cabbage, greens
  4. Similarities to Asian flavors: fish sauce=anchovies, white wine=sake/shaoxing wine
  5. Because I say so?
Whether or not you give this spin on bok choy a try, I hope it helps inspire you to eat some of your favorite vegetables in a new way. It’s especially important to keep the healthy stuff exciting.

Raw bok choy

Braised Bok Choy with Anchoy Butter & Breadcrumbs

Braised Bok Choy with Anchoy Butter & Breadcrumbs
 
This Italian-style braised bok choy is complimented by white wine, anchovies, butter and garlic. Lemon zest-scented breadcrumbs add a great crunch on top.
Author:
Recipe Type: Vegetable
Cuisine: Italian
Serves: 6
Ingredients
  • 3 baby bok choy, sliced in half lengthwise
  • 1-2 tbsp extra virgin olive oil
  • 2 garlic cloves, lightly smashed but intact
  • 3 oil-packed anchovies (I like Agostino Recca)
  • Pinch red pepper flakes
  • 2 tbsp butter
  • ¼ cup dry white wine or water
  • ½ cup panko
  • 4 tsp extra virgin olive oil
  • 2 tsp butter
  • ½ tsp lemon zest
Instructions
  1. Brown: Heat a medium-sized sauté pan over medium-high heat. Add one to two tablespoons of oil to coat pan, as needed. Add bok choy, cut side down. Brown, about 2-3 minutes, flip and reduce heat to medium.
  2. Braise: Add in butter, anchovies, garlic and red pepper flakes. Once anchovies dissolve, deglaze with white wine. Partially cover. Simmer 10-15 minutes, flipping occasionally or until bok choy is tender with a slight bite. Add salt to taste. Add water if needed, if too much of sauce evaporates during cooking.
  3. Make breadcrumbs: While bok choy braises, add panko, oil and butter to a small, nonstick pan. Turn heat to medium. Stir occasionally as pan heats until crumbs are golden brown, about 5-7 minutes. Stir in lemon zest.
  4. Serve: Plate bok choy. Spoon over braising sauce from pan. Sprinkle over breadcrumbs. Enjoy.

Braised Bok Choy with Anchoy Butter & Breadcrumbs

Sabrina Russo

My name's Sabrina. Brina for short. I am an assistant to a food photographer and chef, a registered dietitian and full-time foodie. Hope you enjoy my recipes!

More Posts - Website - Twitter - Facebook - LinkedIn - Pinterest - Google Plus - StumbleUpon

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: