My first few attempts at grilling bok choy resulted in charred leaves that were too crisp to enjoy. Now I separate the leaves from the stalks and use them raw in a salad that wilts under the heat of the grilled stalks. Use white or yellow miso paste in this recipe; darker miso will be saltier. Be sure to keep the heat at medium so the paste can caramelize without burning.
Recipe reprinted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell (Ten Speed Press, 2014). Photo credit: Sang An.