jamieandericphotography.com

• 4 small heads pok choy
• 1 onion
• 1/2 C wine
• 1 C cream
• 6 oz mushrooms
• 1/4 C sunflower seeds, toasted

1. Cut the pok choy in half and soak in cool water gently loosening the dirt from the base of the leaves
2. Lift the pok choy from the water and allow to dry
3. Thinly slice the onion
4. Heat a glug of oil in a sauce pan
5. Sweat the onion with a big pinch of salt until translucent
6. Add the wine and allow to reduce until syrupy
7. Add the cream and bring to a bubble
8. Let the cream reduce by 25% or until the mouthfeel is thick and the sauce flavorful
9. Add more salt as desired
10. Thinly slice the mushrooms
11. Heat the oven to 350F
12. Toss the mushrooms with olive oil and, a big pinch of salt and pepper
13. Bake the mushrooms in the hot oven until they are crispy
14. Heat a grill on high
15. Drizzle the pok choy with olive oil and sprinkle with salt
16. Grill the pok choy cut side down until well marked and the leaves are slightly charred
17. Flip the choy and allow to cook on the round side
18. Place the choy on a serving platter
19. Drizzle with the cream sauce
20. Top with the mushrooms and sunflower seeds