Steamed Bok Choy

Steamed Bok Choy

I Love Bok Choy!

Bok Choy is a nutrient-dense vegetable which is high in calcium. You can find bok choy in a lot of Asian dishes, however I grew up eating this vegetable in Jamaica. Bok Choy is a member of the cabbage family. It has a crispy texture that holds up to high heat. The greens are high in nutrients, but low in calories and the thick stems holds plenty of fiber which keeps you feeling full for hours. There’s various types of bok choy, in this recipe I used the large version sometimes called adult bok choy. It has a mild flavor and is delicious served as a stir fry, steamed, or boiled in soups. Bok Choy is sold in most grocery stores all year round, it can also be found in Asian supermarkets and Farmers Markets. In this recipe I simply steamed my bok choy with flavorful garlic, onions, and tomato for an absolutely delicious side dish.

1 stalk Bok Choy

1 scotch bonnet or habanero pepper

4 garlic cloves chopped

1/2 yellow onion chopped

2 plum tomatoes chopped

2 tbsp grapeseed oil

salt and black pepper to taste

Cut the root end of the bok choy off. Cut the bok choy into 1/4 inch slices. Place the bok choy in a bowl of water and rinse to remove dirt and sand. Drain any water and set aside.

Heat oil in a large sauce pan over medium high heat. Add scotch bonnet pepper, onions, garlic, and tomatoes. Allow to cook about 2 minutes or until onions are translucent. Add bok choy to pot. You might have to adjust the bok choy to completely fit into the pot, don’t worry though it will shirk as it cooks. Cover skillet and reduce heat. Cook until bok choy is tender about 7-10 minutes. Add salt and black pepper to taste.

Enjoy!