We peeled back the leaves of the bok choy and packed them with sweet fennel sausage. Then we drizzled them with olive oil and started to roast them in a hot oven. When the sausage and bok choy started to brown, we added some tomato sauce and finished braising these meat-filled heads. The result was tender, tomato-rich bok choy flavored throughout with caramelized sausage. They made a great dinner for us with toasted bread. We used large heads that we carved for our dinner, and we have plans for cooking smaller heads with a variety of sausages for individual plate preparations. It would also be fun to explore a gratin of stuffed baby bok choy. This is what scratching the surface of an idea looks like.
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