There’s something about citrus that helps brighten my mood, which is one reason I reached for lemon and a healthy meal this Vegnesday. Reading the news these days can be pretty depressing. Living in South Korea, the threat of the DPRK is obviously on our minds, but what’s going on in the U.S. is also pretty shocking, especially when seen from the outside. Bigotry and racism are repugnant, have no place in political discourse, and I’m glad to see that many people are heading out to the streets in the wake of Charlottesville to counterprotest against white supremacists. I’d be out there, too, if I was back home.
Baby bok choy is great because it’s so easy and quick to cook – just a quick saute with your favorite flavors, in this case garlic and lemon (plus some red pepper flakes for a little spice), and you’ve got a delicious side for your lunch or dinner. Last time I used bok choy I made it with honey, soy, & ginger, but for summer citrus felt appropriate. Thanks to Inspired Taste for the recipe idea this time around. To round out the meal I ate some grilled chicken and couscous, but the world’s your oyster in terms of things this would go well with.
- 1 pound baby bok choy
- 1 1/2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- Pinch crushed red pepper flakes
- Sea salt
- Half of a lemon, cut into wedges
- Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
- Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
- Toss in the the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
- Transfer to a platter then squeeze 2 lemon wedges on top. Serve immediately, with the option of more lemon wedges on the side.
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