I occasionally forget how delicious some things are—like Cheerios (delicious!) or buttered English muffins or ripe mangos. I know, of course, that they're good, but am startled by how good when I encounter them after a lapse.
Bok choy is one of those things. A bundle of bok choy is vibrantly green (a hopeful sign in February) yet as sweet and clean-tasting as snow. It lends itself gladly to soups and stir-fries; it's a vital component of a soffrito-esque mixture of aromatics; and it's great for crunching on raw.
If you, like me, have forgotten just how good it is, here are 9 reminders to get you going: