Receta Lazy No-Chop Sauteed Baby Bok Choy
Raw Baby Bok Choy
To insure good health: Eat lightly, breathe deeply, live moderately, cultivate cheerfulness, and maintain an interest in life. ~William London
Mindful Eater, do you want to effortlessly get more greens into you and your loved ones? Of course you do. You want the radiant skin and vitamin-full antioxidant goodness of veggies. Well, I do too. But sometimes I feel too lazy to make them. This week I impressed myself with a supereasy new green: baby bok choy (well, new to me).
Bok choy is loaded with Vitamin C, folic acid, and also has calcium as well as other nutrients. It is winter-hardy, so it may be one of the local greens you can find in the winter months. I bought some for the first time last week since it was on sale (it's seasonal!).
Supereasy Baby Bok Choy
Serves 3-4
6-8 baby bok choy
- 2 cloves garlic
- 3 tablespoons canola oil or other oil to saute
Carefully wash the bok choy.
Remove skin from garlic and dice.
Heat oil over medium high heat in frying pan. Add garlic and saute until golden.
Throw in all the bok choy. Let it saute 1-2 minutes, then flip over. You are done when the bok choy turns a darker green, and the outside leaves are wilted.
For more articles on real food, visit Food Renegade's Fight Back Friday!
What I ate: Barbara's Bakery Shredded Oat Cereal, 2 lattes, zucchini and potato egg frittata, 1/3 apple, 1 glass orange juice, 2 green teas, 2 chocolate cookies, macadamia nuts, 12 oz. Helios Kefir, dried mango slices, 1 pear, 1 cup quinoa, steamed tofu + rainbow chard + shiitake mushrooms, soy sauce, sesame oil, 1 T. Udo's oil, 2 hot chocolates, 1.5 biscotti, New Chapter multivitamin, water
Exercise: Ran 8 miles (last week before NYC marathon)