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Serves 6 / Light and ultrasimple. Your pot will need a secure lid to get the best results. The entire method takes place over high heat, so don't plan to leave the room. Serving tips: Delicious fresh out of the pot or at room temperature.
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1/2 cup water
1/4-1/2 teaspoon sea salt
1. Wash bok choy and trim root ends. (If the bok choy is too large, slice in half lengthwise.) In a large skillet or Dutch oven, bring water and sea salt to a rapid boil over high heat. The lid needs to be on the pot at all times. When the water is boiling as fast as a small amount of water can, place the whole, uncut, baby bok choy heads into the pan and cover immediately. Cook until all water is gone. It will look slightly scorched. Remove bok choy immediately and cut into serving sizes.
PER SERVING: 20 cal, 11% fat cal, 0g fat, 0g sat fat, 0mg chol, 2g protein, 3g carb, 2g fiber, 193mg sodium