Schmaltz (chicken fat) is a wonderful ingredient to have in your fridge. You can collect some from your roasted chicken the day before, or build it up over time and store it in the freezer. It gives vegetables a great depth of flavor. The bok choy is simply roasted in the pan and can be served on its own or as a side dish.
You can of course make this recipe with just olive oil or duck fat if you like.
Place some schmaltz in the bottom of a roasting pan. Season the bok choy with hanguk and salt on both sides and place in the pan cut side down.
Roast in the oven for 10 minutes. Using a spoon baste the bok choy with the cooking liquid and flip them over. Baste again and roast for another 5 minutes or until it is cooked but not too soft. Enjoy.
