As you can tell from my previous post, I had some bok choy on hand and I had great plans for it. I found this amazing sounding recipe for bok choy gratin on a weird website call chocolate broccoli. I put all the ingredients into my Weight Watchers app so I could figure the points value, and planned to go back to the recipe when the time came to make the dish. Unfortunately in between my finding the recipe and my going back to actually prepare the recipe, chocolate broccoli had allowed its domain to expire. So… yeah. The result is that although the ingredients were inspired by that page, this one is otherwise entirely original. So, enjoy.
1 clove garlic
1 Tb butter, divided in half
1 1/2 c onion, chopped
2 small heads bok choy, chopped (leaves & stems)
1 1/2 oz prosciutto, diced
1/4 c chicken stock
3/4 c milk
1 Tb flour
salt & ground black pepper to taste
4 oz Gruyere, shredded
1 Tb panko breadcrumbs
1. Preheat oven to 425.
2. Slice garlic in half and rub along the inside of a casserole dish. Then mince the garlic.
3. Melt 1/2 Tb butter in a large skillet. Add minced garlic. Cook about 1 minute, then add chopped onion.
4. In a separate pot, steam bok choy until you can easily insert a fork into the stalk pieces.
5. Add chicken stock to the garlic/onion skillet and stir.
6. Add bok choy and prosciutto to the skillet. Stir and cook until most of liquid is absorbed.
7. Pour vegetable mixture into prepared casserole dish.
8. In same skillet, melt the other 1/2 Tb butter. Add milk and heat for a minute, then add flour and whisk until smooth.
9. Slowly add about 2/3 of the shredded gruyere and whisk continuously to smooth out sauce.
10. Pour sauce over veggies in casserole dish.
11. Sprinkle panko over top.
12. Bake, covered, about 15-18 minutes.
13. Remove cover and sprinkle with the remaining 1/3 gruyere. Continue baking, uncovered, about 5 minutes more, until golden brown on top.
For the kielbasa:
As many links as you have people eating
1. Place frozen kielbasa links on a cast iron griddle and bake in the oven along with the bok choy gratin dish for the duration of the 20-23 minutes.
I *loved* this combination. It felt just right for the time of year of summer turning into fall. The kielbasa was killer because it got so well cooked that it was a little crunchy on the outside, but stayed super moist inside because it had been frozen to start out. And this bok choy gratin had incredible flavor. I highly recommend this! And encourage you to swap out the bok choy, and try this with whatever you have on hand– broccoli, spinach, whatever!
Bok Choy Gratin Weight Watchers Points: 7
Kielbasa Weight Watchers points: 5 (for 2 oz)