Enter Hetty Lui McKennon with a dish that uses stovetop, rather than open fire, to get the smoky, almost-burnt flavors that taste like summer. Her recipe for charred bok choy and cannellini bean salad is one of those jumping-off points that can be varied all season (or all year) long. Prepare the bok choy: Trim the base of the bok choy and separate white stalks from the green leaves. Drizzle in about 1 tablespoon of oil, add stalks, season well with salt and pepper and toss to combine. Drizzle 1 tablespoon of oil into skillet and add bok choy leaves.

Source: New York Times June 05, 2024 13:06 UTC