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Prosciutto-Studded Baby Bok Choy

June 2010
Prosciutto-Studded Baby Bok Choy

by 2 people

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Makes: 4 servings

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 crushed garlic cloves
  • 8 small heads baby bok choy
  • 3 ounces thinly sliced prosciutto
  • Salt and pepper
Directions
  1. Preheat a grill to medium-high. In a bowl, season 3 tablespoons extra-virgin olive oil with 2 crushed garlic cloves. Halve 8 small heads baby bok choy lengthwise. Cut 3 ounces thinly sliced prosciutto into ribbons and stuff between the leaves of the bok choy. Thread 2 stuffed bok choy raft-style onto two 10-inch skewers, tucking the leaves in. Repeat to make 4 double-skewered kebabs. Brush both sides of the bok choy with the garlic oil; season with salt and pepper. Grill, flipping once, until crisp-tender, about 8 minutes.