Sauteed Bok Choy with Lemon and Capers (Serves 4)• 12 baby bok choy heads
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup chicken or vegetable stock
• 1/4 cup fresh lemon juice
• 3 tbsp salted butter
• 1 tbsp capers
• 1 tsp salt
• 1 tsp ground black pepper
1. Melt butter in a saute pan.
2. Add in garlic and saute until golden brown. Stir in wine, stock, lemon juice, capers, salt and black pepper and simmer until sauce thickens. Note: if some of the minced garlic is still fresh, the lemon juice may turn it blue. Fret not, it’s just a natural chemical reaction and your garlic is still safe to eat!
3. Add in baby bok choy and saute until leaves are soft.
Recipe courtesy of Bullicious
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