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Skillet Bok Choy

07 December

skillet bok choy text

Since vegetables constitute the most nutritious food group, I try to get at least two green ones on our dinner plates every night {plus some for lunch and even breakfast – green smoothies help with this}. It’s the funniest thing, though, I know I need to eat my veggies but it feels like such a chore to cook them!

And when you try eating multiple vegetables it’s easy to fall into vegetable boredom. How many nights a week can you sauté spinach? However, what do you do with those produce impulse buys you don’t know so well? I’ve always been a sucker for the adorable Baby Bok Choy, and then I used to have a hard time making it delicious.

No longer! Today I’m sharing my favorite Bok Choy recipe because Bok Choy is a delicious green vegetable that is sometimes tricky to cook: it’s got a thick body plus greens, all of which are edible but don’t cook for the same amount of time. After lots of tries, I can say that this recipe makes the best Bok Choy {and as an added bonus it’s exciting: I once set off the fire alarm in my hotel suite making it! Don’t be me, use the full amount of oil, and keep the heat at medium-high}.

This recipe gets the body of the Bok Choy soft with a little crunch, and sears the leaves so they get a different texture and taste from other skillet greens. It’s easy, beautiful, and will contribute to your vegetable diversity since it takes so little time to whip up you can easily chop lettuce for a salad, steam some green beans, or roast some broccoli along with it!

Bon appetit!

Skillet Bok Choybokchoy skillet

2 medium-sized baby Bok Choy
1 Tb coconut oil
¼ tsp sea salt, or to taste
1 tsp balsamic vinegar OR squeeze of lemon juice + 1 tsp toasted sesame oil


  1. Rinse Bok Choy, but don’t take them apart or trim the stems. Cut each Bok Choy into quarters, top to bottom.
  2. Heat coconut oil in a skillet over medium-high heat. Place Bok Choy quarters in hot skillet in a line: bulb end, then leaf end, then bulb, etc., and don’t be afraid to pack them in there {they’ll get smaller as they cook}.
  3. Sprinkle salt over the Bok Choy while you let this first side of each piece sear, about 3 – 5 minutes. When it’s golden brown, use a fork to flip each Bok Choy piece over to a second side, and let this side get golden brown.
  4. At this point, the Bok Choy will be smaller, and there should be a lot of moisture in the pan. Flip each piece to its third and final side, and cover the skillet. Let cook for 3 – 5 minutes, until the bulbs are tender and almost translucent.
  5. Remove the cover, check for tenderness, and cook a few minutes more if needed. Turn off the heat, and drizzle balsamic vinegar over the skillet {or drizzle lemon juice and drip sesame oil}.

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Liz Flint-Somerville, Nutritional Consultant

Liz was a partner in Grub for 3 amazing years and helped author many of our most beloved recipes and posts. She is now dedicating her time to caring for her family, writing poetry, and continuing to cook delicious Real Foods.


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