|5 min||4 min||2|
|6 cup||Bok choy (chopped)|
|1 tbsp||Avocado oil|
|2 tbsp||Tamari, gluten free, reduced sodium|
1. Prep your bok choy by washing it, patting it dry and roughly chopping it. Mince your garlic and set everything aside.
2. Heat a large pan or wok on your stove-top over medium heat. Add avocado oil and let warm up for about 30 seconds.
3. Add the bok choy to the warm oil and sauté for 2 minutes. If your bok choy was too wet before cooking, you may have to drain off excess liquid.
4. Add in the minced garlic and tamari and sauté for 1-2 minutes until the bok choy is cooked but still vibrant green.
5. Serve immediately as a delicious side dish.
"Bok choy contains folate. Folate plays a role in the production and repair of DNA. Raw bok choy, like all cruciferous vegetables, contains an enzyme called myrosinase. Myrosinase can hinder thyroid function by preventing the body from absorbing iodine. Cooking deactivates it. Eating raw bok choy in moderate amounts does not pose a hazard."