Summer is adventure time. With the abundance of various fruits and vegetables available at grocery stores and farmers markets, there is no reason to be bored with your food.

Today, I’m giving you the scoop, and a simple recipe, for bok choy. Bok choy, also called Chinese cabbage or pak choi, is a member of the Brassica cabbage family. It is high in folate, calcium, vitamin B6, and fiber. For those of you who are keeping carbohydrate intake low, this vegetable is a winner.

The flavor is very mild, and it may be added to soups, stews, or stir-frys. I sautéed it for a side dish. 

When shopping for bok choy, look for vibrant green at the ends (similar to spinach), and firm stems. Wash it just before cooking. Trim away the bottom, similar to the way you would clean a bunch of celery. Separate the individual stalks, and wash away any mud that is hiding.

Cut the bok choy (or baby bok choy), into similar size pieces. If you have the baby version, you may simply want to cut it in halves or quarters.

Heat oil (I like avocado oil for higher heat sautéing) and add a couple cloves of fresh garlic, minced or pressed. Cook briefly, until fragrant, being careful not to burn it. (I often burn it…)

Mix in the bok choy and stir. Cook until the leaves are bright green and the stalks are     

slightly translucent, about 4-5 minutes, or to your desired tenderness. (This vegetable cooks down, like spinach.) Sprinkle with salt and pepper, red pepper flakes, or your favorite seasonings. I love Tajin  Clasico Seasoning. It has a slight kick to it, thanks to the chili peppers and lime. I’ve been using this on all my vegetables lately, and they are a big hit—even with Mr. Non-Compliant.

Have fun trying something new this week! If you end up with a vegetable you aren’t sure how to prepare, let me know and I’ll help.

Bon appetit!

P.S. If you’d like to simply look and feel AMAZING, I’ve got a simple system that works. A complimentary coaching session is yours for the asking! Email me today and we’ll set up a call.