This recipe works equally well on Bok Choi or Romaine Lettuce.

1 head of bok choi

1/4 cup melted butter

1/8 teaspoon garlic powder

1/8 teaspoon paprika

1/8 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon ground black pepper

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.  In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choi, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks. Lay the bok choi stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choi stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. *When grilling lettuce, do not close grill. Grill lettuce leaves 1-2 minutes each side just until slightly wilted.Turn the bok choi, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.