- 1 head of bok choy/2 heads baby bok choy
- 2 Tbsp extra virgin olive oil
- 1 large or 2 small leeks, sliced, with dark green part discarded
- 1-2 Tbsp garlic, minced
- 2 small pattypan or summer squash
- 1/2 cup low-sodium vegetable broth
- 2 Tbsp balsamic vinegar (we like white balsamic for this recipe)
- salt & freshly ground black pepper
Rinse bok choy well in cold water. Separate stalks from leaves.
Chop stalks. Place leaves atop one another and roll into a cylinder.
Slice cylinder horizontally, making “ribbons.”
Heat olive oil
in a lidded saucepan. Add leek, garlic and bok choy stems. Sprinkle
with a pinch of salt, and sauté for five minutes over medium heat,
stirring occasionally.
Fold in squash. Add broth and
cover. Cook an additional 5-7 minutes, until squash is just tender.
Place bok choy ribbons on top of veggies. Cover saucepan with the lid
and allow to "steam" for 2-3 minutes, until bright green.
Remove from heat when greens are tender. Stir in balsamic vinegar. Season with salt and pepper.
Enjoy!
