Recipe: Sauteed Bok Choy with Garlic and Scallions

FOOOOOOODDDDD! I love to eat almost as much as  I love to cook. I giggle when I think about how I grew up vs how I am now. My mom is an amazing mom, but not very involved in the whole cooking side of life. I remember we ate chicken for dinner for a year straight once. She taught us how to make a mean reservation. But, truth be told, if you needed a cookie or cake, look out Betty, Marg was going to out shine you! She still can whip up anything that requires 12 egg yolks and 3 cups of sugar at a moments notice. Soooooo good.

So now that I have two bottomless pits of my own I find I actually enjoy cooking up a good meal. And I happy to report that most of the time the Bears will at least entertain the idea of trying these crazy meals.

Last night was a happy accident as I was cleaning out the fridge and found some Bok Choy I bought. Bok Choy is so underrated. It’s got a nice texture and taste that isn’t as over whelming as Kale and not as slimy as Spinach. Plus it’s a nice way to get in some much needed vitamin A and C (62% and 52% in a cup respectively). Variety my friends!!


Sautéed Bok Choy with Garlic and Scallions

  • Servings: 4-6
  • Difficulty: easy
  • Print

2-3 cups chopped Bok Choy (Chinese Cabbage)
3 stems of Scallions
1 tbs crushed Garlic
3 tbs Olive Oil

Heat the oil in a pan and add the Bok Choy. Allow it to simmer down. Add in the Scallions and garlic. Add more oil if needed. Cook until Bok Choy is slightly wilted. Do not over cook. Add in Chicken or Steak.

Yup it’s that easy. I tend to have some chicken or meat pre cooked and at the ready to make it a bit easier to cook on busy days. Try making a bunch of chicken for the week and using this as a way to liven it up. Throw some rice underneath if you want to get crazy!


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