[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]Years ago, I remember eating at a local Asian Restaurant and was thrilled to see sautéed bok choy on the menu. It was yummy and garlicky and great served with steamed rice. I rarely see bok choy served at restaurants and meanwhile, it is one of my favorite greens. My favorite is actually baby bok choy but I also love the newly hip tastoi or pac choi that we’ve been growing at our farm. Bok choy is a cruciferous vegetable which means it is delicious immune boosting ammunition against disease.

  • 1 T olive oil
  • 2 cloves of garlic
  • 1 ½ T minced ginger
  • 2 T pine nuts (or any nut of choice)
  • 6 cups of chopped bok choy
  • 2 T low-sodium Tamari (wheat free soy sauce)
  • Salt and Pepper to taste

Sautee garlic, ginger and pine nuts in a pan on medium-low heat for one to two minutes.

Add bok choy and continue to cook for about 5 minutes until slightly tender. Add the soy sauce and salt and pepper and sautee for one minute more.

Serve over steamed rice or quinoa and enjoy!


4 servings[/vc_column_text][/vc_column][/vc_row]