Roasted Bok Choy With Garlic Puree
- Skim milk
- Head of garlic
- Bok choy
- Bread crumb
- Place 1 cup skim milk, 2 teaspoons sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 thyme sprig, and the cloves from 1 head garlic in a saute pan over medium heat; simmer until garlic is completely soft. Transfer to a blender and puree until smooth. Cut 4 heads bok choy in half lengthwise, and in a separate pan over high heat, sear them on the cut side in a little canola or vegetable oil for 30 to 45 seconds. Toss bok choy with the garlic-milk puree, then roast in a 400 degrees oven for 5 to 7 minutes. Top with bread crumbs for the final 2 minutes of cooking.
- Courtesy of John Fleer, executive chef and owner of Rhubarb in Asheville, North Carolina