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Lemony Baby Bok Choy with Garlic


4 heads of baby bok choy
1 TBS coconut oil
4 cloves garlic, minced
Pinch of salt
Zest of one lemon


  1. Cut the bok choy into quarters through the bulb end and up though the leaves. Place in a bowl of cold water and soak to remove all dirt. Rinse well and dry.
  2. In a large wok or sauté pan, heat the coconut oil and add the garlic.
  3. Then quickly add the bok choy and stir so the garlic won’t burn. Add a pinch of sea salt.
  4. Cook for about 2-3 minutes until tops of leaves are wilted.
  5. Add lemon zest and toss to combine.