Choy w/ Mushrooms and Cream

Grilling greens lends a smokey char to the traditionally tender green flavor.


4 small heads pok choy
1 onion
1/2 cup wine
1 cup cream
6 oz mushrooms
1/4 C sunflower seeds, toasted


  1. Cut the pok choy in half and soak in cool water gently loosening the dirt from the base of the leaves
  2. Lift the pok choy from the water and allow to dry
  3. Heat a glug of oil in a sauce pan
  4. Sweat the onion with a big pinch of salt until translucent
  5. Add the wine and allow to reduce until syrupy
  6. Add the cream and bring to a bubble
  7. Let the cream reduce by 25% or until the mouthfeel is thick and the sauce flavorful
  8. Add more salt as desired
  9. Heat the oven to 350F
  10. Toss the mushrooms with olive oil and, a big pinch of salt and pepper
  11. Bake the mushrooms in the hot oven until they are crispy
  12. Heat a grill on high
  13. Drizzle the pok choi with olive oil and sprinkle with salt
  14. Grill the pok choi cut side down until well marked and the leaves are slightly charred
  15. Flip the choi and allow to cook on the round side
  16. Place the choi on a serving platter
  17. Drizzle with the cream sauce
  18. Top with the mushrooms and sunflower seeds