Servings – 4-6

This recipe is fine for all stages of the program

Ingredients:

• 2 lb. of bok choy – long leaf, traditional or baby 
• ¼ cup olive oil
• 1/4 tsp. garlic powder
• 1/4 tsp. paprika
• 1/4 tsp. chili powder
• 1 tsp. ground black pepper
• 1 tsp. salt
• 1 tsp. fresh chopped garlic
• adjust seasoning to taste – all of the above amounts are simply suggestions – play with the amounts and spices to find what best suits your palate.

Directions:

1. Preheat lightly oiled grill for medium-high heat.
2. If using long leaf bok choy, cut the stems/stalk in half lengthwise, so that it can be laid out flat on the grill, with traditional you can cut the leaves in half lengthwise, baby bok choy can be grilled whole.
3. Mix the oil and spices together,   brush over both sides of the bok choy.
4. Reserve the rest of the marinade for brushing on the grill.
5. Lay the bok choy on the grill, keeping the leafy parts away from the fire if possible – they will cook much faster than the stalks.
6. Cover the grill and cook each side until bok choy has grill or char marks on them, then flip.
7. Total cook time varies, about 5 minutes total – the stalks should still be slightly crunchy and the ends of the leaves may be a bit crispy which is what you want.

Serve hot as a side with a protein and konjac rice or noodles.