You may also like
Categories:Viewed: 35 - Published at: 5 years ago
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 3 whole Baby Bok Choy, Sliced In Half Lengthwise
- 2 Tablespoons Butter
- 3 whole Oil-packed Anchovies (I Like Agostino Recca)
- 2 cloves Garlic, Lightly Smashed But Intact
- 1 pinch Red Pepper Flakes
- 1/4 cups Dry White Wine Or Water
- FOR THE BREADCRUMBS:
- 1/2 cups Panko
- 4 teaspoons Extra Virgin Olive Oil
- 2 teaspoons Butter
- 1/2 teaspoons Lemon Zest
Method
- Heat a medium-sized saute pan over medium-high heat. Add 1 to 2 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.
- Add 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.
- While bok choy braises, prepare the breadcrumbs. 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.
- Plate bok choy. Spoon over braising sauce from pan. Sprinkle over breadcrumbs. Enjoy.
