Grilling vegetables is quick, easy, and flavorful. Try grilling your greens like bok choy or romaine as an alternative way to serve them.
Bok choy is part of the cruciferous family of vegetables, so it has specific benefits that prevent cancer. Stock up on this low-calorie, zero-fat food that has lots of vitamin A, vitamin C and vitamin K and meet your daily requirement for each of these nutrients. And, you’ll get a healthy dose of folate and vitamin B6 too!
- 1 head bok choy
- 2 tablespoons raw coconut oil
- 2 tablespoons Bragg Liquid Aminos
- juice of ½ lime
- 2 cloves garlic
- 1 teaspoon grated ginger
- Preheat the grill to medium high heat.
- Cut the “butt” or end off the head of bok choy and wash the stalks with leaves. Lay them on a tray in a single layer.
- In a small bowl, combine coconut oil, Bragg Liquid Aminos, lime juice, garlic, and ginger.
- Brush one side of the bok choy leaves and stalks with the sauce, and then lay them sauce side down on the grill in a single layer.
- Brush the other side that is facing up with the sauce.
- Grill for 3 minutes, and then flip stalks to grill the other side for an additional 3 minutes.
- Remove from grill and serve.