Step 1
Preheat the oven to 300F. Cut the bread into small cubes. Place on a rimmed baking sheet and dry out slightly in the oven for about 15 minutes. Remove from the oven and pulse the bread in a food processor until they’re small crumbs. Set aside.

Step 2
Preheat an outdoor grill to medium. Slice the heads of bok choy in half lengthwise. Drizzle with the olive oil and rub it in until evenly coated. Sprinkle with salt and pepper and place the bok choy cut side down on the grill. Cover and cook until tender and lightly charred, about 8-10 minutes.

Step 3
In a small bowl combine 1/2 cup of breadcrumbs, the parmesan cheese, parsley, and lemon zest.

Step 4
Place the bok choy on a platter and sprinkle with the breadcrumb mixture. Season with flakey sea salt and a drizzle of olive oil. Serve warm.

Notes

*Use this recipe as a guide

*Adjust measurements and ingredients as necessary

*Cooking times will vary from kitchen to kitchen

*Save extra breadcrumbs in an airtight container at room temperature for about 3 weeks

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.