Mediterranean Caramelized Garlic Bok Choy with Feta, Walnuts & Hot Honey Drizzle
This Mediterranean caramelized garlic bok choy is a side dish that quietly steals the show. Tender bok choy is seared until lightly charred, garlic turns sweet and golden, and everything is finished with salty feta, crunchy walnuts, and a warm hot honey drizzle. The flavors hit all the right notes: savory, sweet, nutty, and just a little spicy. It feels modern but grounded, and it fits just as well next to grilled fish as it does on a vegetarian table. Best of all, it comes together quickly and looks impressive without any fuss.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Ingredients
4 to 5 baby bok choy, halved lengthwise
3 tablespoons extra virgin olive oil
6 cloves garlic, thinly sliced
½ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon chili flakes (optional)
¼ cup crumbled feta cheese
¼ cup walnuts, roughly chopped
2 tablespoons honey
1 teaspoon hot sauce or chili oil
Optional garnish: lemon zest or fresh parsley
Instructions
Rinse the bok choy thoroughly and pat dry, keeping the halves intact.
Heat olive oil in a wide skillet over medium heat until shimmering.
Add sliced garlic and cook gently for 1 to 2 minutes, stirring often, until lightly golden.
Remove half of the garlic and set aside to prevent burning.
Place bok choy cut-side down in the skillet in a single layer.
Season with salt, pepper, and chili flakes if using.
Cook for 3 to 4 minutes without moving until caramelized and golden.
Flip bok choy and cook another 2 to 3 minutes until tender but not mushy.
Stir honey and hot sauce together and drizzle over the bok choy.
Transfer to a serving plate and top with feta, walnuts, and reserved garlic.
Tips
Dry bok choy well to ensure proper caramelization.
Use a wide pan so the bok choy sears instead of steams.
Keep garlic slices thin for even browning.
Remove garlic early to avoid bitterness.
Adjust heat as needed to prevent burning.
Taste honey before mixing and balance spice carefully.
Add feta off the heat to keep it creamy.
Toast walnuts lightly for deeper flavor.
Finish with lemon zest for brightness if desired.
Serve immediately for the best texture.
Variations
Use Swiss chard or broccolini instead of bok choy.
Swap feta with shaved parmesan or goat cheese.
Replace walnuts with almonds or pistachios.
Add a splash of balsamic glaze for tang.
Use maple syrup instead of honey for a deeper sweetness.
Add olives for a stronger Mediterranean note.
Mix za’atar into the honey drizzle for herbal warmth.
Finish with fresh mint instead of parsley.
Add roasted chickpeas for extra protein.
Serve over warm couscous or farro as a light main.
Q&A
Can I use regular bok choy?
Yes, just cut into quarters and extend cooking slightly.
Is this dish spicy?
It is mildly spicy and easy to adjust.
Can I make it vegan?
Skip feta or use a plant-based alternative.
Can I prepare it ahead?
It is best fresh but can be reheated gently.
What protein pairs well with it?
Grilled chicken, salmon, or lamb work nicely.
Why remove some garlic early?
Garlic burns faster than vegetables.
Can I roast instead of pan-sear?
Yes, roast at high heat until tender and browned.
What oil works best?
Extra virgin olive oil adds the best flavor.
Can I skip hot honey?
Yes, plain honey or chili oil works too.
How do I keep bok choy crisp?
Avoid overcooking and use medium-high heat.
Nutrition
(Approximate per serving)
Calories: 210
Protein: 5 g
Carbohydrates: 14 g
Fat: 15 g
Fiber: 3 g
Calcium: 10 percent daily value
Conclusion
Mediterranean caramelized garlic bok choy with feta, walnuts, and hot honey is proof that simple vegetables can feel exciting and complete. The contrast of textures and flavors keeps every bite interesting, while the quick cooking time makes it weeknight-friendly. Whether you serve it as a side or build it into a larger meal, this dish brings warmth, balance, and a little boldness to the table. It is the kind of recipe that turns everyday greens into something memorable and worth repeating.