24 June 2010
Lest you think that all we eat here at Indirect Heat is meat, meat and more meat, I show you a quick veggie that we like to toss on the grill.
Wash the bok choy, and slice in half lengthwise. Brush the open side with olive oil. Immediately after you pull the meat off the grill to rest, arrange the bok choy, open side down on the grill.
Place the base of the bok choy over direct heat, with the leaves as far from the heat as possible (they will burn and disintegrate rather quickly if they are over direct heat). The base of the bok choy is quite crisp, and requires a few minutes to break down.
Remove from heat after the bok choy are softened nicely. (Sometimes the very tip of the stem doesn't soften before the leaves start to burn - in that case, we remove it and eat everything except the tip).
Sprinkle with kosher salt, and serve immediately. Crisp, fresh and delicious.