Super Simple Bok Choy
Clean bok choy greens well, leaving a little excess water on the leaves. Cook the bunches whole, or chop the leaves off at the chunky bottom and cook separately. In a pan heat olive oil and add finely sliced garlic. When garlic is starting to soften, add slightly wet bok choy to the pan. Sprinkle with salt and pepper, and if you like, a little red chili flake. Cook until greens are just wilted, but still retain their green color.
Bok Choy over Rice
Serve simply cooked bok choy over warm short grain rice, like sushi rice. Add a soft boiled egg, sprinkle of sesame seeds, splash of soy sauce and a drizzle of sriracha to take it up a notch.
Crispy Egg and Bok Choy
In a pan with a little cooking fat, fry up an egg, cooking the yolk to your preferred doneness. I like my yolk runny, which is perfect for serving over a giant heap of warm sauteed greens. Dollop with a little bit of labne or other thick, plain yogurt and some hot sesame oil, harissa or your favorite spicy sauce.
Ramen Noodles with Bok Choy
How many people ran out and bought ramen for the quarantine? Well, you can put it to use here! Save the packaged flavor mix for another day. Sauté some basic bok choy. Add to the pan thinly sliced mushrooms. Grate in a little fresh ginger and garlic. Stir and cook vegetables through. Serve with a splash of savory tamari. You can also serve this with savory ground beef or pork, if you happen to have that on hand.