Saganaki On Top Of Chinese Broccoli And Bok Choy

• 1 bunch Chinese Broccoli
• 1 bunch Bok Choy
• 1 tablespoon Mushrooms
• 2 tablespoons Olive Oil
• 4 Garlic Cloves
• 1 pinch Shredded Ginger
• 1 Lemon
• 1 shot Favorite Port or Brandy
• 1 ounce Choice of Cheese: Halloumi, Kefalotyri or Feta

1. Heat olive oil in a pan and saute garlic and shredded ginger for three minutes.
2. Add Chinese broccoli and Bok Choy (I prefer to slice them thinly lengthwise) for another three minutes. Don't over saute-you want the greens to retain their amazing crispiness.
3. Remove from heat and place in a dish.
4. Pour your favorite port or brandy in the hot pan and add your cheese of choice, graviera, kefalograviera, halloumi, kasseri, kefalotyri, or feta.
5. Let the liquor of your choice simmer and reduce until cheese starts to melt.
6. Turn off heat and allow the cheese to form again.
7. Don't wait too long to place the warm cheese on your bed of greens and season with a dash of salt, pepper and more olive oil and of course lemon. I tend to use a generous squeeze.
8. Toss and enjoy.

chinese broccoli, bok, mushrooms, olive oil, garlic, ginger, lemon, shot favorite, kefalotyri

Taken from food52.com/recipes/26354-saganaki-on-top-of-chinese-broccoli-and-bok-choy (may not work)