10 Minute Lemon Garlic Sauteed Bok Choi

Makes approximately 4 servings


1 pound bok choy

1 1/2 tablespoons extra-virgin olive oil

3 garlic cloves, minced

Pinch crushed red pepper flakes

Sea salt

Half of a lemon, cut into wedges


Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. 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 the boy choy and spread into one layer. Sprinkle with about 1/4 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.

Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.


    • Add Your Favorite Protein: To turn this into a main dish, add cooked chicken, shrimp or tofu. Season the protein with salt and pepper then cook until almost cooked through. Add the garlic, pepper flakes and the bok choy then cook until the green tops have wilted and the bottoms are crisp tender. Finish with the lemon and olive oil.

    Bok Choi