Ingredients
1lb Bok Choy
1 ½ tbsp olive oil
3 garlic cloves, minced
Half of a lemon, cut into wedges
Pinch of crushed red pepper flakes
¼ tsp salt
Instructions
Rinse bok choy and trim the ends. Slice each leaf in half lengthwise. If they are large, cut into quarters. Pat dry.
Add the oil, garlic and pepper flakes to a 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 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. Serve with more lemon wedges on the side. Optional: Add your favorite protein (meat, tofu, etc.) to make this a main dish!
Adapted from InspiredTaste.net