I was craving greens the other day and couldn’t get to a green market to pick up brussel sprouts (more on that next week). I did, however, get to my local asian market where I obtained a really great bundle of bok choy. I wanted to do something a little different than what I normally do. This reminds me of summer — I often sauté summer squashes with garlic and butter and hit the spot as the weather in the NorthEast is definitely letting us know it’s winter-time.. This was such a great lunch I made it again for dinner.

Garlicky Bok Choy
Yield: 2 as main dish
Dairy, gluten-free. Can be made parve when made without butter.
Prep time: 5 minutes
Cook time: 10-15 minutes

Ingredients:

• 2 TBS garlic, chopped. I actually prefer to use the jarred (in oil) stuff for dishes like this as it’s milder.

• 2 TBS butter, unsalted
• A few glugs of olive oil.
• 3 bunches of midsized bok choy: each stalk bundle is about the size of my hand (women’s small)
• cooked rice (see item #1 below)
• kosher salt

Method:

1. Cook your favourite rice using your favourite method. Brown Rice. White Rice. In a rice cooker. Or use instant. You could also use rice or mung bean noodles if you prefer, but I went for a nice short-grain rice.
2. Wash bok choy. Trim off the super icky bits and the connecting stem part at the bottom.
3. Chop off the green leafy portion and set aside.
4. Chop up the stalks, I chose into pieces about as long and wide as my thumb.
5. Heat up a glug of oil and 1 TBS butter in a wok or large sauté pan over low to medium heat.
6. Add in garlic, stirring so as not to burn. I added a pinch of salt at this point too.
7. When garlic is golden add stalks and soften, stirring frequently. Mine took about 5 minutes.
8. While stalks are softening, chop up or tear leaves.
9. When it is time, add the leaves and remaining butter. I added a glug of oil at this point too and another pinch of salt. Stir until leaves wilt and everything is coated with a nice garlicky-buttery-oily concoction.
10. Serve over rice.

Enjoy!

Note: I don’t really write down what I do when I’m cooking so please read through all steps carefully and do what makes sense to you. This recipe is offered with no guarantee of success or much support. Also, the photo depicts my lunch creation where I neglected to soften the stems first. It was still quite yummy!

p.s. I met the writing challenge with 50,237 words. Donate to help the Young Writer’s Program if you can. (even if you are broke!) Thanks.