|Coconut Cumin Bok Choy|
|photo by recipe author|
Preparation Time: 12 minutes
- Approximately 3/4 pound (12 oz.) baby bok choy
- 1 tablespoon
- 1/2 teaspoon cumin seeds
- 2 cloves
garlic, roughly chopped
- salt to taste
- apple cider vinegar (optional)
Pull apart baby bok choy leaves and wash well. Stack leaves of bok choy and chop into 1/2 pieces/strips.
In a 12″ skillet over medium heat, heat the coconut oil. Add the cumin seeds and chopped garlic and let sizzle until fragrant (approximately 2 minutes). Add the chopped bok choy and cook stirring occasionally until wilted and softened but still bright green (approximately 4 minutes). While it is cooking you can sprinkle with some salt.
Serve immediately with a splash of apple cider vinegar if desired.
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