1 pound baby bok choy
1 ½ tablespoons Colewell Thundering Herd Ranch Lemon Olive Oil
4 garlic cloves, minced
Pinch crushed red pepper flakes
Half of a lemon, cut into wedges
Trim the ends then slice each bok choy in half lengthwise. 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 bok choy and spread into one layer. Sprinkle with about ¼ 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.
Squeeze 2 lemon wedges on top. Cut in bite size pieces and serve.