Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 4 servings
1 pound of baby bok choy
1 1/2 tablespoons of avocado oil
3 garlic gloves, minced
Crushed red pepper flakes to taste
Sea salt to taste
1/2 of a lemon, cut into wedges
Place the bok choy into a colander and rinse with cool water, rubbing any 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.
Place a pot over medium heat. Add the oil, garlic and red pepper flakes to the pot, stirring continuously, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown. Make sure the garlic does not burn.
Add in the boy choy and spread into one layer. Without stirring, let the bok choy cook until the bottom is starting to turn brown, about 2 minutes.
Sprinkle with about 1/4 teaspoon of salt. Flip the bok choy 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 plate then squeeze the juice of two lemon wedges on top. (A teaspoon or so of olive oil is nice, too, but optional.)
Serve with more lemon wedges on the side and enjoy!