Bok Choy is very adaptable and easy to prepare, making it a good option for a regular farmers' market purchase.
Boiling, steaming, stir-frying and even deep-frying are all possibilities. It's even good raw. Plus, the whole plant is edible--stem and leaves.
I like to serve it up as one-dish meal with a large bowl of quinoa, a very nutritious whole grain from South America. Quinoa provides all 9 essential amino acids, making it a complete protein. It'd also be great with grilled shrimp, pork, or tofu, or as a quick side dish.
1 1/2 lbs of bok choy (about 2 bunches)
2 cloves of garlic, minced
2 Tbls olive or sesame oil
1 tsp sesame seeds
1 Tbls soy sauce
1. Cut off the ends of the bok choy, take apart the stems, and rinse well. Chop the stems and leaves, but keep separate. The stems take slightly longer to cook.
2. Heat the oil in a wok or skillet on medium-high heat. Add the garlic and sesame seeds, saute for a minute. Add the bok choy stems and stir-fry for another few minutes. Add the soy sauce and leaves from the bok choy, cook for another 1-2 minutes until the leaves are wilted.
Optional, add variety and flavor with fresh ginger, red pepper flakes, or a squeeze of lemon.