Sometimes you need a break from kale. Bok choy, also referred to as an Asian green, is a mild-tasting member of the cabbage family. Use this recipe as a guide to cooking delicious greens. For a change, swap out the bok choy for any of your favorite leafy greens.
Serves 2 to 4
1 cup low-sodium organic vegetable broth
3 tablespoons olive oil
¾ pound baby bok choy, trimmed
½ teaspoon sesame oil
Freshly ground black pepper to taste
In a large, deep, heavy skillet, combine the vegetable broth and olive oil over medium heat and bring them to a simmer. Arrange the bok choy evenly in the skillet and simmer covered, until tender, about 5 minutes. Transfer the bok choy with tongs to a serving dish and cover to keep warm. Increase the heat to high and boil the broth mixture until reduced to about ¼ cup, then stir in the sesame oil and freshly ground black pepper to taste. Pour the mixture over the greens.