soy bok choy with spicy tahini on toast

Welcome back to Veggies on Toast, my mini-series on how to use some of the best seasonal produce and put them on a piece of toasted bread (!!)

Today’s recipe was heavily inspired by a trip to the Union Square Greenmarket, because as a girl who technically lives in the New Jersey (although I’m constantly laying claim on New York), I forget how incredible the Greenmarket is, especially at this time of year. The produce is popping, the flowers are popping, the people are popping. Some highlight goodies from my last trip included whole wheat sourdough from Our Daily Bread, blueberry honey from Andrew’s Honey (so sweet!), and some stunning baby bok choy from Lani’s Farm (the stars of today’s recipe).

prep time: 10 minutes | cook time: 8 minutes

makes: 2 toasts

INGREDIENTS

for the soy bok choy:

1 lb. baby bok choy, thoroughly washed and dried

2 tbsp. olive oil

4 tbsp. soy sauce

for the spicy tahini sauce:

1/4 cup tahini

1 tsp. chili crunch

1 clove garlic, minced

juice of 1/2 lemon

1/2 tsp. kosher salt

1/4 cup - 1/2 cup water

for the toast:

2 slices of your favorite bread, toasted

optional toppings: fresh basil, sliced scallions, sesame seeds, hot honey, or extra chili crunch

DIRECTIONS

Make the spicy tahini sauce: In a bowl, combine tahini, chili crunch, garlic, and lemon juice and whisk together. The tahini might start to seize up and get clumpy — that’s totally normal! Gradually pour in water, 2 tbsp. at a time, and whisk until the sauce thins out and is your desired consistency (I added in about 1/4 cup total). Set sauce aside.

Sear the bok choy: Cut the bok choy in half, lengthwise. Preheat a skillet large enough to fit all of your bok choy (or sear the bok choy in stages, using half of the oil and soy sauce for each), over medium-high heat. Add olive oil and bok choy cut-side down, and cook until bok choy is charred, about 3 minutes. Reduce heat to medium, then flip bok choy over, add soy sauce, and cover skillet, allowing bok choy to cook until soft and caramelized with the soy sauce, about 3 more minutes.

Assemble the toast: Top each slice of toasted bread with half of the spicy tahini sauce and half of the seared bok choy halves. Top with desired toppings — I loved some fresh basil, sesame seeds, and chili crunch mixed with honey for a sticky-sweet topping.