Braised Baby Bok Choy

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.


Recipe by Elise Museles of Kale and Chocolate. First appeared in Gutbliss (Penguin 2013).