For when you're tired of green beans and broccoli, and want to make something lovely to serve with a soy-saucy meat like short ribs or add to a soup.
It's kind of the best of spinach and celery, rolled into one.
Ingredients:
1 bunch fully-matured bok choy (not baby bok choy)
Red pepper flakes
Preparation:
Cut the end off the bunch of bok choy and separate the leaves. Rinse thoroughly to get rid of any grit or dirt. Coarsely chop the bok choy.
Cook & Serve:
In a skillet or frying pan over high heat (8 of 10), add 1/3 cup water and the bok choy. Bring to a boil. Stir occasionally. Cook about 8-10 minutes until most of the water boils away. Use slotted spoon to put bok choy onto plate and top with red pepper flakes.
A Little Backstory:
I discovered bok choy the way I do many vegetables -- meandering through a market or produce section, picking up something unfamiliar and thinking "sure, why not?" Try new things, you guys.
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