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Wilted Garlicky Bok Choy

Author: Molly Patrick of Clean Food Dirty Girl


  • 1 bunch bok choy (about 1 1/4 - 1 1/2 lbs. / 560 - 680g)
  • 4 roasted garlic cloves, minced (link below the recipe)
  • 1 tablespoon brown sesame seeds
  • Coconut Aminos, to taste
  • Salt & Pepper, to taste


  • Make sure you have roasted garlic made before you make this recipe. Check out the Notes below for a perfectly roasted oil free garlic recipe.
  • Slice the end off your bok choy and discard. Place the bok choy into a large bowl and fill with cold water. Swish around using your fingers or a vegetable brush and gently scrub them until thoroughly clean. The grit will fall to the bottom of your bowl. Lift the leaves out of the bowl and give them a quick rinse under the faucet before placing them onto a clean kitchen towel to dry.
  • Discard the water from the bowl and give it a rinse. Add the minced roasted garlic to the bowl and set aside for now.
  • Chop the bok choy, slicing the thicker bottom portions thinner than the leaves (about 1/2 - 1 inch in size). Keep the cut stalks separate from the leaves.
  • Heat a medium-sized skillet over medium heat for 2 minutes. Add the thicker bok choy stems and cook for 3 minutes, stirring occasionally.  
  • Lower heat to medium-low, then add the leaves and sesame seeds to the skillet. Cook for 2 minutes, stirring frequently, until the leaves turn bright green and the stems have softened.  
  • Transfer the bok choy to the bowl with the roasted garlic and add a bit of coconut aminos and stir well to combine. Add salt and pepper to taste. 


Head over here for a perfect oil-free Roasted Garlic recipe. 
If you don't want to bother with roasting garlic, feel free to use raw garlic.