Leafy greens is one of the cornerstone vegetables of the Slow Carb Diet, and that includes spinach, kale, swiss chard and bok choy. I love vegetables of all kinds, but I don’t have a lot of experience cooking them in creative ways. I bought the book “Plenty” by Yotam Ottolenghi thinking I would learn all about cooking veggies in new and wonderful ways with more exotic ingredients than I was used to.
While the recipes looked absolutely incredible, I found myself just not feeling all that creative and time-rich around the dinner hour. So, as a step up from microwaving frozen spinach but not quite to the Ottolenghi stage yet, I compromised and learned a few great sautes for greens. This Bok Choy Saute is one that I love, it is quick and easy and it makes a great Slow Carb Diet side dish. It’s also very inexpensive at the farmers markets right now ($1.00 a bunch at St. Paul Farmers market).
I served it with some Harissa Sauce, but it would pair wonderfully with a Romesco Sauce also. Both sauces are available online or at several Twin Cities farmers’ markets. Click here for details on the Harissa and Romesco sauces.
Recipe for Bok Choy Saute as a Low Carb side dish
- 1-2 Tbsp olive oil
- 2-3 cloves garlic, minced
- 1 1/2 Tbsp freshly grated ginger
- 2 bunches Bok Choy (about 8 cups), chopped
- 2 Tbsp soy sauce
- Salt & pepper to taste
- Bring the oil to a fairly hot temperature (not smoking however) over medium-high heat
- Add garlic and ginger and saute very quickly (30 seconds), careful not to burn garlic
- Add Bok Choy and soy sauce and cook until wilted (about 5 minutes). Stalks will be crisp but tender.
- Season with salt and pepper and serve with a side of Harissa or your favorite hot sauce.