Serves 4

Bok choy’s sturdy stalks and tender leaves make it perfect for tossing on the grill alongside the protein of your choice. The stalks tenderize slightly while the leaves char, resulting in a texturally divine dish. A creamy chimichurri, herbaceous and tart, tops the whole thing off for a stunning side dish to make all summer long.

Creamy Chimichurri

1 cup packed cilantro

1 cup packed parsley

¼ cup fresh oregano

2 green onions, white and green parts, chopped

2 garlic cloves, minced

¼ cup red wine vinegar

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoon crushed red pepper flakes, optional

¼ cup extra-virgin olive oil

½ cup plain Greek yogurt

Grilled Bok Choy

1.5–2 pounds bok choy, large or small

¼ cup extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Lemon wedges, for serving

Place cilantro, parsley, oregano, green onions, garlic, red wine vinegar, salt, pepper and red pepper flakes in a food processor. Pulse 2 to 3 times. Slowly pour the olive oil into the food processor while continuing to pulse, until the herbs are finely chopped but not mushy. Place the mixture in a medium bowl. Whisk the Greek yogurt into it until combined. Cover and refrigerate for at least 2 hours to allow the flavors to marry.

Preheat grill to medium-high heat. Baby bok choy should be sliced in half and large bok choy should be separated into individual stalks. Place the pieces of bok choy on a large tray. Brush both sides with the olive oil and season both sides with salt and pepper to taste. Grill the bok choy roughly 4 to 5 minutes per side or until evenly charred on all sides but just tender. Move the grilled bok choy to a serving tray and drizzle with the creamy chimichurri and a squeeze of lemon.