Braised Bok Choy with Anchoy Butter & Breadcrumbs
Recipe Type: Vegetable
Cuisine: Italian
Serves: 6
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.
  • 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
  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.
Recipe by Honest Cooking at