| 9 | 20 | 134 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 4 cup | Baby bok choy |
| 4 cup chopped | Tatsoi |
| 1 tsp | Coconut oil |
| 1 clove(s) | Garlic (minced) |
| 1 medium shallot(s) | Shallots (chopped) |
| 1 medium pepper(s) | Orange bell pepper (sliced) |
| 1 medium | Lemon (sliced) |
| 1 dash | Black pepper (as needed) |
| 1 dash | Coarse salt (as needed) |
2. Separate, wash, and dry the tatsoi (keeping the stems on). Wash the baby Bok choy and drain. Place them onto paper towels to dry.
3. Add coconut oil to a medium-hot large frying pan and sauté the red bell peppers and shallots.
4. Add fresh minced garlic. Sauté until the garlic is fragrant.
5. Turn heat to medium-low, toss in the prepared greens, stir, place lid on the pan; cook just until the greens have turned a bright green, approximately 3 to 5 minutes, and have softened and just begun to wilt. If needed, add a little water or chicken stock so nothing sticks to the pan.
6. Add fresh lemon slices or wedges as garnish. Sprinkle with salt and pepper to taste.
| Fruit | 0.5 |
| Vegetables | 9.1 |
