Choy w/ Mushrooms and Cream
Grilling greens lends a smokey char to the traditionally tender green flavor.
Ingredients
4 small heads pok choy
1 onion
1/2 cup wine
1 cup cream
6 oz mushrooms
1/4 C sunflower seeds, toasted
Method
- Cut the pok choy in half and soak in cool water gently loosening the dirt from the base of the leaves
- Lift the pok choy from the water and allow to dry
- Heat a glug of oil in a sauce pan
- Sweat the onion with a big pinch of salt until translucent
- Add the wine and allow to reduce until syrupy
- Add the cream and bring to a bubble
- Let the cream reduce by 25% or until the mouthfeel is thick and the sauce flavorful
- Add more salt as desired
- Heat the oven to 350F
- Toss the mushrooms with olive oil and, a big pinch of salt and pepper
- Bake the mushrooms in the hot oven until they are crispy
- Heat a grill on high
- Drizzle the pok choi with olive oil and sprinkle with salt
- Grill the pok choi cut side down until well marked and the leaves are slightly charred
- Flip the choi and allow to cook on the round side
- Place the choi on a serving platter
- Drizzle with the cream sauce
- Top with the mushrooms and sunflower seeds
