Sauteed Baby Bok Choy (Paleo, GAPS, SCD, AIP)
Ingredients
Units
Scale
- Ingredients:
- 1 pound baby bok choy
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste (omit for strict AIP)
Instructions
- Prepare the baby bok choy as instructed in the notes below. Cut in half lengthwise.
- Heat the olive oil: In a large sauté pan or skillet, heat the olive oil over medium heat.
- Sauté the garlic: Add the minced garlic to the hot oil and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Cook the baby bok choy: Add the baby bok choy to the pan, arranging the cut sides down. Season with salt and pepper to taste.
- Cook for approximately 3-4 minutes, until the leaves are wilted and tender.
- Serve: Using tongs, transfer the sautéed baby bok choy to a serving platter or individual plates.
- Drizzle any remaining garlic-infused oil from the pan over the top. Garnish with a sprinkle of salt and pepper, if desired.
Notes
How to Clean Baby Bok Choy:
- Rinse the bok choy under cold running water. Use your fingers to remove any dirt or debris.
- Fill a large bowl or basin with cold water. Submerge the bok choy, gently swishing them around.
- Let the bok choy soak for a few minutes to allow any remaining dirt to settle at the bottom of the bowl.
- Lift the bok choy out of the water and transfer it to a colander or strainer. Rinse it once more under running water.
- Pat the bok choy dry with a clean kitchen towel or paper towel. Ensure excess water is removed.