Choy w/ Miso Bagna Cauda

Bagna Cauda is one of my favorite condiments combining garlic, anchovy, olive oil, and butter. Making it with miso makes it vegetarian without sacrificing any depth of flavor.


4 heads mini bok choy, cut in half
2 tbsp miso
6 cloves garlic, minced
4 tbsp olive oil
4 tbsp butter


  1. Clean and steam the bok choy until tender and bright green
  2. In a small sauce pan combine the miso, garlic and olive oil and allow to cook until the garlic is tender then add in the butter and remove from the heat
  3. When the butter is melted, spoon over the choy and serve