Lemon and Garlic Bok Choy

Ingredients

1 pound baby bok choy
1 ½ tablespoons olive oil
2-3 large garlic cloves, minced
Pinch of crushed red pepper flakes
Sea salt
Half of a lemon, cut into wedges.

Cooking Instructions

Remove any flimsy or discolored outer stalks from the bok choy.
Place the bok choy into a strainer and rinse with cool water, removing any grit or dirt from between the leaves.
Trim the ends then slice each bok choy in half lengthwise. Pat dry.
Add the oil, garlic and red pepper flakes to a large skillet over medium heat. Stir occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
Add in the bok choy and spread into one layer. Sprinkle with a pinch of salt and then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
Flip the bok choy then cook for another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have a nice crunch.
Transfer to a platter then squeeze some lemon on top. You can also add a drizzle of olive oil. Serve with more lemon wedges on the side.

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