We got some baby bok choy in the last CSA box of the season. It was ideal for a side dish with the stir fried chicken and celery. And, as luck would have it, I'd seen a new recipe in the most recent Everyday Living.
Now, I've never been a huge fan of bok choy. It's a tad too bitter for my taste. But, we had it and it needed to be used up so I did so.
What did we think? We wanted more chicken and celery and less bok choy. This was actually great if you like bok choy. It's super easy to fix and looks great on the plate. I'm just not a fan...
Bok Choy with Chile and Garlic
1 T olive oil or vegetable oil
3 garlic cloves, thinly sliced
1 1/2 lbs baby bok choy, washed and separated
1/4 t red pepper flakes
1/2 t sesame oil
Heat the oil in a large skillet. Add the garlic cloves.
Stir for about 10 seconds until they're fragrant. Add the bok choy and cook until the leaves are wilted. That'll take about 4 minutes. Add the red pepper flakes and sesame oil.
Toss to combine. Serve with the liquid on the bok choy.
adapted from Everyday Food