Roasted Ginger-Lime Bok Choy

This recipe uses a high-heat oven roast and a bright citrus-ginger glaze. It is naturally low in sodium and fits perfectly into the DASH diet by utilizing whole foods and low-sodium flavor boosters. It's also cooked at 400 degrees, perfect for cooking along with baked russet or sweet potatoes!

• Prep time: 5 minutes
• Cook time: 12–15 minutes
• Servings: 2-3

Ingredients

• 1 large head regular bok choy. (If you have baby bok choy, use 2-3 heads, and just halve them; don't chop them as detailed below.)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon ground ginger.  (If you have fresh ginger, use 1 tablespoon, finely grated)
• 1 tablespoon fresh lime juice
• 1 teaspoon toasted sesame oil
• 1 tablespoon low-sodium vegetable broth or water
• 1 tablespoon toasted sesame seeds
• Black pepper or a pinch of crushed red pepper flakes

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prep the bok choy: 
1. Cut off the thick bottom base of the head to separate the stalks. 
2. Wash the bok choy thoroughly, and dry it completely.
3. Cut the white stalks into bite-sized pieces (about 1 to 2 inches wide). Leave the tender green leaves whole or roughly chopped.  Keep them separate.
3. Whisk the glaze in a large bowl by combining the olive oil, ground ginger, lime juice, toasted sesame oil, and low-sodium vegetable broth.
4. Coat the greens: Toss the bok choy pieces in the bowl with the ginger-lime mixture until evenly coated. Spread the stalks out in a single layer (wait on the leafy greens for now, as greens crisp up faster).
5. Roast the stalks for 6 - 7 minutes
6. Add the greens and toss the stalks, return the baking sheet to the oven and continue cooking for another 6-7 minutes, until the white stalks are tender-crisp and the edges of the green leaves turn lightly browned and crispy.
7. Finish with toasted sesame seeds and a dash of black pepper or red pepper flakes before serving.