Bok choy subs for spinach in this versatile egg dish

As with many greens, bok choy harvest seems to come all at once. Of course, it’s wonderful for stir fry, but what else can bok choy do?

Think of bok choy as two vegetables in one. Treat the stringy, crunchy stems like celery and the leafy tops like spinach. That realization opens up a lot of bok choy possibilities.

This recipe uses both the bok choy stems and the green tops. A versatile frittata variation, bok choy bake makes a delicious side dish or anytime eggy entree.

Sautéing the bok choy stems and greens before baking keeps this egg dish from becoming soggy.

Bok choy bake

Makes 4 to 6 servings

Ingredients:

4 cups bok choy (1 medium head)

2 tablespoons butter or olive oil plus more to prepare baking dish

1 cup onion, chopped

4 eggs

½ cup half and half (or ¼ cup cream and ¼ cup milk)

1 cup cheddar cheese, shredded

½ cup Parmesan cheese, shredded

2 to 3 dashes Tabasco sauce

Instructions:

Preheat the oven to 350 degrees F.

Butter or grease 9-by-9-inch baking dish; set aside.

Prepare bok choy. Cut leaves from root and wash well, then pat dry. With a sharp knife or scissors, separate stems from leaves. Tear greens into large pieces; set aside. Chop stems crosswise.

Melt butter or heat oil in a large frying pan over medium heat. Add chopped bok choy stems and chopped onion. Sauté until soft. Add bok choy greens to the pan, a handful at a time. Sauté, stirring often, until all the greens are limp and cooked, but still bright green, about 4 to 5 minutes. Remove pan from heat and set aside to cool slightly.

In a mixing bowl, beat eggs. Add half and half or milk and cream. Stir in cheeses and Tabasco sauce. Add bok choy and onion mixture.

Pour egg mixture into the prepared baking dish. Bake at 350 degrees until golden brown on top, about 40 to 45 minutes. Serve warm or at room temperature.