Finding ways to change up your weeknight vegetable can sometimes feel daunting. We can get stuck in the same cycle of steaming broccoli or our favourite frozen vegetable medley night after night.
Not only does this get dull for everyone, but it can make kids feel like the veggies are the sad mushy side dish that they eat around. Change things up by trying a new vegetable once a week, this not only adds interest to your meals but food diversity into your weeks which help your gut microbiome and immune health stay vibrant by using food diversity (swapping your typical produce out for something different each week).
Now as busy mama, I totally get there is often little time in the day so I like keeping recipes quick and easy. This 10-min greens sauce is quick, easy, and quickly becomes the star of the plate. You can adapt this recipe for any greens like chard or collards, you can use dry ginger vs fresh, and use any oil you have on hand to make it work for what you have & fit your budget.
Having recipes like this that use a few versatile ingredients & take 10 minutes or less is a great way to keep nourishing yourself in an uncomplicated way.
Have you tried bok choy ? Or swiss chard or collard greens? What’s your favourite green?
This recipe can work for so many varieties of vegetables you can have fun with it and make it your own.
In great health,
10-Minute Ginger Garlic Bok Choy
- 1 knife
- 1 cutting board
- 1 large pan or wok
- 1 tbsp sesame oil or any oil you have works
- 1 tbsp minced garlic
- 2 small shallots, finely chopped or 1/4 cup of any onions chopped
- 1 tbsp ginger root, grated use 1 tsp dry ginger instead if you don't have fresh
- 2 tbsp tamari or soy sauce or coconut aminos
- 3 heads baby bok choy, sliced lengthwise
- 1 tbsp water
- 1 tsp crushed red pepper flakes optional but highly recommended
- 1 tbsp sesame seeds optional
- Wash and slice bok choy lengthwise in half
- In a pan or wok over medium heat, add oil garlic, and shallots and saute for 2 min till soft and fragrant. Then add tamari and grated ginger and let it cook for 1 minute stirring it around so garlic and shallots are coated.
- Add the sliced bok choy to the pan. Add 1 tbsp water and cover the pan with a lid and let steam for 2 minutes.
- Scarp everything out of the pan and place it onto a serving dish. Sprinkle with chili flakes and sesame seeds if you like. Enjoy