Grilled Baby Bok Choy

4 heads of baby bok choy
2 T. fresh squeezed lemon or orange juice
2/3 c. extra virgin olive oil 2 cloves garlic, thinly sliced (not minced)
2 T. fresh herbs of your choosing, such as dill or sage, finely chopped
Salt and pepper
1 T. balsamic vinegar or low-sodium soy sauce
Handful of pine nuts or chopped walnuts
Romano cheese, grated

Slice heads of baby bok choy in half length-wise (leaves to stem). Soak in cool water for 10 mins to perk them up and remove any grit hidden inside. While heads soak, heat olive oil in small frying pan. Add thinly sliced garlic and stir until just golden brown (about 1 min). With a slotted spoon, remove garlic and take pan off heat.
Take baby bok choy out of water and gently shake/pat dry. Slice off dark green leaves from the lighter heads. Coarsely chop leaves and set to the side. Brush both sides of heads with garlic-infused oil. Place with cut side up and sprinkle with lemon/orange juice, salt and pepper and herbs.
Place seasoned heads on pre-heated grill with cut side down. Cover grill for 5 to 8 mins. Remove cover and turn heads over. There should be a nice golden color starting to appear. Drizzle balsamic vinegar or soy sauce over cut sides of heads. Cover again for 5 mins.* Remove cover and turn heads one last time back to the cut side. Remove from grill when fork-tender.
*At this point, head to the stove and heat up the remaining oil in the small fry pan. When hot, add pine nuts or walnuts and toast slightly for a minute or two. Add chopped baby bok choy leaves and salt and pepper. Stir constantly until wilted, but still very green (2 mins+). Remove from heat and toss in fresh herbs if desired.
To plate up, put heads on plate and top with leaves, nuts and a sprinkle of cheese. Add more balsamic vinegar or soy sauce if desired.
(serves 2 as a side dish)

From: Straight From the Farm blog (www.straightfromthefarm.net)