We peeled back the leaves of the bok choy and packed them with sweet fennel sausage. Then we drizzled them with olive oil and started to roast them in a hot oven. When the sausage and bok choy started to brown we added some tomato sauce and finished braising these meat filled heads. The result was tender tomato rich bok choy flavored throughout with caramelized sausage. They made a great dinner for us with toasted bread. We used large heads that we carved for our dinner and we have plans for cooking smaller heads with a variety of sausages for individual plate preparations. It would also be fun to explore a gratin of stuffed baby bok choy. This is what scratching the surface of an idea looks like.
January 8, 2005