Bok choy is a very popular vegetable in China. It has a mild taste and easily complements many dishes. It is the member of the cabbage family with the highest concentration of beta carotene, and also provides us with good amounts of Vitamins C and K, folate, and several trace minerals such as molybdenum and manganese.
Health benefits aside, it is also one of my favorite greens. My son absolutely adores bok choy and loves this time of year. In Florida, this is when we can get this stuff locally. We were lucky to find a lady who sells homegrown bok choy and a few others things for practically pennies. This is good, because my little one tries to get away with eating bok choy all day when it’s in season. He will easily eat it as an entire meal, so I take advantage and add in other great foods such as onions, bell peppers, saturated fats, olive oil and sometimes grated raw liver. Most of those foods offer plenty of immune-boosting antioxidants which are soooo important in our increasingly toxic world.
Buttery Bok Choy Recipe (Serves 1-4)
1lb bok choy
1 medium onion
1 red, yellow or orange bell pepper
At least 4 tbsp butter
Olive oil to taste
Sea salt and pepper to taste
1. Wash bok choy, onion and bell peppers. Then, chop ’em up.
2. In a reasonable sized skillet, put butter and onions and turn to med-low heat. Cook until onions are translucent and smell yummy.
3. Add bok choy, cook to desired tenderness, stirring every now and then. Add more butter if necessary/desired.
4. Add in bell peppers and cook an additional minute or so (longer if you prefer your bell peppers well cooked!).
5. Remove from heat, and add salt, pepper and olive oil to taste.
Do you eat bok choy regularly? How do you usually cook it? Let me know by leaving a comment!
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