Spring and summer come with some delicious seasonal produce, like bok choy! Bok choy is a member of the cruciferous vegetable family (along with kale, cabbage, cauliflower, broccoli) and is a good source of vitamins and minerals like magnesium, calcium, vitamin A, and vitamin C- amongst others.
Bok choy isn’t a veggie I usually make because honestly, I don’t love it- however, I made this yummy recipe because I got bok choy in my seasonal veggie share (that started last week, and I’m so excited about it!)- and it’s pretty darn good.
Try making this recipe for your family parties or even a simple weeknight meal- it’s pretty tasty!
Garlicky Bok Choy
Prep time: 5 minutes
Total time: 30 minutes
Makes: 3-4 servings
- 1 Tbsp avocado oil, divided
- 2 heads bok choy, cut in to quarters, with the bulb in tact
- 2 cloves garlic, chopped
- 4 Tbsp water, divided
- 2 Tbsp gluten free tamari divided
- Wash and prepare the bok choy.
- In a large pan (you may need two- which is why so many of the ingredients are divided!)- heat the avocado oil until hot- 2-3 minutes.
- Add the garlic and the bok choy to the pan (or pans) on medium heat and allow to cook for 1-2 minutes.
- Next, add the water and the tamari, then cover the pan or pans with the lid and allow to simmer and cook for 20-25 minutes or until the bok choy is soft and cooked.
- Remove from heat, serve and enjoy!