1 large bok choy
1/2 tsp kosher salt
1/2 tsp cracked black pepper
2 cloves garlic, minced
1 tb cilantro, chopped
1 tb extra virgin olive oil
Juice of 1/2 lemon
Crushed red pepper for garnish and heat (optional)
Drizzle of honey (optional)
Rinse the bok choy. Cut the leafy greens away from the stems. Cut stems into 1 to 1 1/2 inch slices. Coat the bottom of a pan with the olive oil over medium to medium-high heat. Add the bok choy and toss in the oil to coat it. Season with the salt and cracked black pepper and sauté for 2-3 minutes until the vegetable starts to brown.
Add the garlic and cilantro and sauté for another 1-2 minutes. Add the juice of the lemon to the pan along with the greens you cut away earlier & cover. Cook for another 3-5 minutes until the bok choy is tender. Drizzle with honey to balance the citrus if desired. Serve while warm.
CSA TIP: You can also add some of the kale you're getting this week! I would make sure to add a little extra garlic and lemon juice to this recipe. Then just add the kale at the same time you're including the bok choy greens.
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