Lemon Bok Choy

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There are first times for everything, especially when trying a new diet. And it almost shames me to say that as much as I’ve eaten bok choy, I have never made it before… until now.

This recipe for Lemon Bok Choy is about as simple as it gets. And because of the way it is cooked and seasoned, the flavors are layered and happily hit your tastebuds from a number of different angles.

When you are pescatarian, it is so important that you give yourself fun options outside of fish. And even if you aren’t limited to eating our ocean friends, this dish is a perfect accompaniment to any protein.

Lemon Bok Choy

(recipe serving size: 2 people)

For the bok choy:

1 large bok choy

1/2 tsp kosher salt

1/2 tsp cracked black pepper

2 cloves garlic, minced

1 tb cilantro, chopped

1 tb extra virgin olive oil

Juice of 1/2 lemon

Crushed red pepper for garnish and heat (optional)

Drizzle of honey (optional)

Rinse and trim the bok choy and cut into 1 to 1 1/2 inch slices. Coat the bottom of a pan with the olive oil over medium to medium-high heat. Add the bok choy and toss in the oil. Season with the salt and cracked black pepper and sauté for 2-3 minutes until the vegetable starts to brown. Add the garlic and cilantro and sauté for another 1-2 minutes. Add the juice of the lemon to the pan, cover and cook for another 3-5 minutes until the bok choy is tender. Drizzle with honey to balance the citrus if desired. Serve while warm.

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