This sibling of cabbage garners star status for its heavy dose of fiber and calcium in every forkful. It can withstand grilling, steaming, or sautéing, so feel free to get creative. Versatile veg, FTW!
navel orange, halved
grated lime zest plus 2 Tbsp lime juice
grated fresh ginger
clove garlic, grated
jalapeño, thinly sliced
olive oil, divided
heads baby bok choy, halved
- Heat grill to medium-high. Juice ½ orange into a bowl (you should have about 2 Tbsp), cut remaining half into 3 wedges. Add lime zest and juice to bowl and whisk in honey and ½ tsp salt to dissolve. Stir in ginger, garlic, jalapeño, and 2 Tbsp oil.
- Toss bok choy with remaining Tbsp oil and season with ¼ tsp salt. Grill cut-side down, 2 min. Turn and cook until just tender, 1 to 2 min. more; transfer to a platter. Grill orange wedges until just charred, 1 to 2 min.; transfer to platter. Stir dressing and drizzle over bok choy.
This article originally appeared in the May/June 2022 issue of Women's Health.