|10 min||15 min||2|
|2 head||Baby bok choy|
|1 tbsp||Extra virgin olive oil|
|1/4 tsp||Himalayan sea salt|
|1/2 medium||Lemon (juice of 1 lemon optional)|
Can't find baby bok choy? You can use full-sized bok choy, simply cut into steaks like we did with the cabbage steak recipe and then proceed. The darker green leaves may need to be removed before the white and lighter green parts are done, so watch for that.