Author Notes: Recently I have found that cooked vegetables filled me up more and were equally satisfying for lunch as a salad, so I have taken to alternating my lunches between a cooked veggie and and raw salad. I also have to take a minimum amount of time for lunch, so I rustled up this quick prep with minimum fuss. I like my baby bok choy to be both crunchy and soft, so I use the entire leaf, including the plumper white stems. —Bevi
Serves: one person - can be easily multiplied
bunch baby bok choy
tablespoon olive oil
large clove of garlic, thinly sliced
hefty grindings of Himalayan pink salt, or sea salt
teaspoon fresh lemon juice
- Cut just the base of the bunch of baby bok choy - about 1/2 inch. Thoroughly wash each leaf under running water. Make sure you wash both sides of the leaf, rubbing out any fine sand. Gather bok choy leaves in a bunch and slice crosswise - about 1 to 1 1/2 inches thick.
- Heat a medium saute pan over medium heat. Add the olive oil. After about 30 seconds, add the garlic slices. Allow to fry until the garlic sizzles in the pan and you can smell its fragrance - less than a minute.
- Add the bok choy. Use tongs to constantly turn the bok choy - about a minute. Add 2 grindings of salt. Turn into the bok choy with tongs, and then add the lemon juice. Turn a little more...
- Take the bok choy off the heat, and immediately cover. Allow to sit for 1 minute.
- Add a last grinding of salt, stir, and serve.