Fast, flexible, and one of the easiest ways to get greens on the plate.
Bok choy adds crunch, color, and balance without much effort. Cook it quickly on the stove or slide it into the oven alongside whatever else you’re making.
INGREDIENTS
• 4–6 baby bok choy, halved or quartered lengthwise
• a drizzle of olive or avocado oil
• a small piece of fresh ginger, finely grated (or garlic or both)
• 1–2 cloves garlic, minced (optional)
• salt and pepper to taste
Optional:
• a drizzle of sesame oil
• a pinch of chili flakes
• a squeeze of lemon or lime
METHOD — Sautéed
• Rinse bok choy well and pat dry
• Heat oil in a large skillet over medium heat
• Add ginger (and garlic if using) and cook until fragrant (about 30 seconds)
• Place bok choy cut-side down and cook until lightly browned
• Flip, add a splash of water, and cover to steam for 2–3 minutes
• Cook until just tender but still vibrant
METHOD — Baked
• Preheat oven to 375°F
• Arrange bok choy on a parchment-lined baking sheet
• Drizzle with oil and season with salt, pepper, and optional chili flakes
• Bake about 12–15 minutes
Tip: Add the leafy green parts halfway through so they don’t overcook
BUILD IT YOUR WAY
• Finish with sesame oil for a deeper, savory note
• Add a squeeze of lemon or lime for brightness
• Toss with soy sauce or coconut aminos for more depth
• Top with sesame seeds or chopped nuts for crunch
• Add mushrooms or scallions to bulk it up
