Monday, February 13, 2012

Sesame Tamari Bok Choy

The other day, I got a wonderful gift in the mail:

A huge box of greens.

Now many a child might cry had they opened this box to behold the packages of kale, beet greens, spinach, pea tendrils, chard, and bok choy. But not me. If I cried, they were tears of joy. The samples came courtesy of Cut 'n Clean Greens and Jade (both from San Miguel Produce).

Usually, I'm very picky about what products I will sample, but if I am anything, I am a greens aficionado, so these products fit right in my sweet spot. Many of their greens are organic. I also love that they come pre-washed and lots of them are already cut for you (hence the name Cut 'n Clean Greens). One of the best things that anybody can do for their health is to eat more green stuff, and any product that removes the impediments to doing so gets a huge gold star from me.

For example, the chopped up rainbow chard could be quickly cooked up in a pan, or tossed into soups or pasta dishes with no prep work required. I loved the mix of beet greens and spinach. Though it's advertised as salad, I ate them voraciously alongside eggs for breakfast a few mornings in a row.

And that leads me to the baby bok choy.

I'm quite obsessed with this vegetable. And the bok choy that they sent me might have been the most beautiful that I'd ever seen—tiny, delicate, dark green. I almost didn't want to eat it it was so lovely.

I love bok choy for breakfast. I saute it up in my cast iron skillet with olive oil, tamari, and sesame seeds. Yup, it's that simple but also that delicious. I'll eat this along with a piece of Ezekiel toast and an organic egg every morning. This can also be a great side dish.

Sesame Tamari Bok Choy
Serves 2 people
Cooking time: 10 minutes
Gluten-free, vegan

  • 4 cups baby bok choy, chopped with white parts separated from leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon tamari (if you're not gluten-sensitive, regular soy sauce works, too)

  1. Heat the olive oil over medium high heat.
  2. Add the bok choy stems (the white parts) and saute until beginning to soften (about two to three minutes).
  3. Add the leaves and stir to combine. Saute for a minute, until beginning to wilt.
  4. Add the tamari and the sesame seeds and cook for another minute or two, until the bok choy is tender. Enjoy!


  1. Jennifer,
    What you did with our baby bok choy is a thing of beauty. We only wish we were there to taste it! Never mind, we have the recipe now, so will whip some up in our own kitchen. Thank you!

    Also love your idea of using our IRONman Greens Salad of spinach and beet greens with your eggs in the morning. It can be a salad for lunch or dinner, or a wilted greens mix in the morning with eggs. Genius!

    Thanks again for showing everyone how easy it is to be green! We invite your readers to follow us on Facebook for lots of great recipes and cooking/nutrition tips ( AND/OR AND/OR

    --Your friendly farmers in Oxnard, Calif. at Jade / Cut `n Clean Greens / San Miguel Produce

    1. Glad you loved the recipe! It's one of my all time favorites. The bok choy was exceptional. I had the rest of it this morning for breakfast. xx

  2. Looks delish! I like how you seperated the stems from the leaves to ensure more even cooking.

    1. That small step can actually make a huge difference, I've found. I also use it for things like chard. Otherwise, the leaves can end up overcooked, or the stems undercooked. I like my greens freshly sauteed, not overly done.