Baby Bok Choy with Sherry and Prosciutto
Elevate your side dish game with this vibrant and savory recipe for Baby Bok Choy with Sherry and Prosciutto. Perfectly tender baby bok choy is seared to caramelized perfection and infused with a delicate balance of flavors, thanks to a splash of sherry wine and low-sodium soy sauce. Crispy strips of prosciutto add luxurious saltiness, while a hint of garlic, red pepper flakes, and fresh lemon zest brighten every bite. Ready in just 20 minutes, this quick and elegant dish pairs beautifully with grilled meats, seafood, or even a steaming bowl of jasmine rice. Impress your dinner guests with this restaurant-worthy side that’s as healthy as it is indulgent!
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Recipe Information
Ingredients
- 6 heads Baby bok choy
- 3 slices Prosciutto
- 2 tablespoons Extra virgin olive oil
- 2 cloves Garlic
- 3 tablespoons Sherry wine
- 1 tablespoon Low-sodium soy sauce
- 0.25 teaspoons Red pepper flakes
- 0.25 teaspoons Black pepper, freshly ground
- 1 teaspoon Lemon zest
Instructions
Rinse the baby bok choy thoroughly under cool water to remove any dirt or grit, and pat dry with a clean kitchen towel. Slice each head in half lengthwise.
Thinly slice the prosciutto into small strips and set aside.
Mince the garlic cloves and have all other ingredients measured and ready to go for quick cooking.
In a large skillet or wok, heat the olive oil over medium heat until shimmering.
Add the minced garlic and red pepper flakes to the skillet, stirring continuously for about 30 seconds until fragrant—be careful not to let the garlic burn.
Add the prosciutto strips to the skillet and cook for 1-2 minutes, stirring occasionally, until they become crispy and slightly browned.
Increase the heat to medium-high and add the baby bok choy to the skillet, cut sides down. Cook for 2-3 minutes without stirring, allowing the cut sides to lightly caramelize.
Pour in the sherry wine and soy sauce, gently stirring to coat the bok choy evenly. Cover the skillet with a lid and let it steam for 2-3 minutes, or until the bok choy is tender but still slightly crisp.
Remove the lid and sprinkle with freshly ground black pepper and lemon zest. Stir to combine, ensuring the bok choy is well-coated with the sauce.
Serve immediately as a side dish, pairing well with grilled meats, seafood, or a bowl of steamed jasmine rice.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 14.9 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1280 mg | 98% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3194 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
