Braised Bok Choy With Anchoy Butter & Breadcrumbs

• 2 Tablespoons Extra Virgin Olive Oil
• 3 whole Baby Bok Choy, Sliced In Half Lengthwise
• 2 Tablespoons Butter
• 3 whole Oil-packed Anchovies (I Like Agostino Recca)
• 2 cloves Garlic, Lightly Smashed But Intact
• 1 pinch Red Pepper Flakes
• 1/4 cups Dry White Wine Or Water
• FOR THE BREADCRUMBS:
• 1/2 cups Panko
• 4 teaspoons Extra Virgin Olive Oil
• 2 teaspoons Butter
• 1/2 teaspoons Lemon Zest

1. Heat a medium-sized saute pan over medium-high heat. Add 1 to 2 tablespoons of oil to coat pan, as needed. Add bok choy, cut side down. Brown, about 2-3 minutes, flip and reduce heat to medium.
2. Add butter, anchovies, garlic and red pepper flakes. Once anchovies dissolve, deglaze with white wine. Partially cover. Simmer 10-15 minutes, flipping occasionally or until bok choy is tender with a slight bite. Add salt to taste. Add water if needed, if too much of sauce evaporates during cooking.
3. While bok choy braises, prepare the breadcrumbs. Add panko, oil and butter to a small nonstick pan. Turn heat to medium. Stir occasionally as pan heats until crumbs are golden brown, about 5-7 minutes. Stir in lemon zest.
4. Plate bok choy. Spoon over braising sauce from pan. Sprinkle over breadcrumbs. Enjoy.

olive oil, bok, butter, anchovies, garlic, red pepper, ubc, breadcrumbs, olive oil, butter, lemon zest

Taken from tastykitchen.com/recipes/sidedishes/braised-bok-choy-with-anchoy-butter-breadcrumbs/ (may not work)