sautéed bok choy

2018-05-12

Bok choy is an Asian cabbage variety. It is at its best when small, but the bigger plants are still quite good, especially for soups. Bok choy has a slightly peppery taste, similar to but less than collard greens and mustard leaves.

Bok choy is non-heading. It looks leafy like a big lettuce.

This is one of those many vegetables that you can try regrowing.

INGREDIENTS

This is what you need for 2 servings:

2 lbs. bok choy
preferably baby bok choy
S&P
olive oil

Pic1: bok choy

Directions

Cut the leaves coarsely.
Wash in lightly salted water. (Pic2)
Sauté in olive oil, (Pic3)
or to cook without oil, use 1 cup of water instead.
Simmer over low heat for 5-10 minutes.
The leaves will be wilted, but the white stems should still be crisp.
Serve and enjoy.

Pic2: cut, wash
Pic3: load that pot
Pic4: all done