A very quick-to-make side dish that is bursting with antioxidants and flavor. Let’s talk about bok choy…
The first time I had bok choy was, surprisingly, only two years ago, when I received a menu plan from a personal trainer. I don’t know why it took me so long to try it, because I love most leafy green vegetables, but now I’m making up for lost time.
I originally created this recipe for a new recipe development client, but she won’t be using it, so now I can share it here.
One of the best things about bok choy is that it cooks up super fast.
Like, blink and it’s done.
And who doesn’t need THAT type of ingredient or recipe in their dinner repertoire?
Even better that bok choy is a superfood.
Bok choy is part of the Asian greens family (which means you can get it super cheap at your local Asian grocery store) and the Brassica family, which also includes broccoli and brussels sprouts. Choy in Chinese refers to all leafy vegetables and the word bok means white, so bok choy is literally translated to “white leafy vegetable.” Originally from China, it is now grown for the US market mostly in California.
Bok choy is very low in calories and carbs, and it quickly takes on the flavors of whatever you’re cooking it with. Kind of like the principles of cooking with tofu, except it tastes NOTHING like tofu. It has high amounts of Vitamins A, C, K, and B, and antioxidants. If you want to learn more on bok choy, this page is a good resource.
I won’t lie. What you see pictured in the bowl above was exactly what I ate for dinner. That and nothing else. But this would go nicely alongside some grilled chicken or seat, or even with a runny egg on top of it.
However you serve it, make it. It’s too delicious to miss.