03 March 2011

Sautéed Bok Choy

After seeing me with the adorable baby bok choy in this post, my friend Lisa recommended that I sauté it with some oil, salt and pepper. I tried it out tonight, with a few other additions. Its very simple, very quick, and and really lets the bok choy stand on its own. Thanks for the recommendation, Lisa!

Sautéed Bok Choy

1 large head bok choy
2-3 tablespoons extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tsp minced garlic
1/4 cup onion chopped in thin slices

1. Heat oil in large skillet over med-high heat. Wash bok choy, separate and slice into 1 inch pieces. Chop onion and garlic and place in heated skillet.

2. Sauté onion and garlic for 1 minute and add bok choy. Stir often.

3. Sauté for 10-15 minutes until the greens get wilted and the stems are cooked through and beginning to brown. It's done when the onions begin to caramelize.  Serve warm and enjoy!

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