Category: Greens, Spring | Yield: 4-6 | Difficulty: Easy
1 bunch bok choy
1/2 red or yellow pepper, chopped
2 cloves garlic
2 tablespoons olive oil
Pinch sea salt
Wash bok choy and separate greens from stems, chopping stems into smaller
pieces if so desired.
Dice red pepper and garlic.
Heat oil in skillet and add garlic, saute for a few seconds.
Add bell pepper and stir while cooks for about 2 minutes.
Add stems and sea salt, cook for a few minutes, then add greens and cook
until desired tenderness (less is more). Serve!