Baby bok choy from our garden elevated our usual broccoli side dish. This reminds me a bit of Japanese food. I ran out of ghee so I was cooking with butter, which is always a treat. It went great with baked salmon cooked in butter and cilantro, but would also be good with brown rice and lentil soup, or crispy tofu.
Ingredients:
1 T butter (or ghee, coconut oil, avo oil, or olive oil)
1 head broccoli, chopped into florets
pinch salt
1 head baby bok choy, chopped thin
1 tsp coconut aminos or tamari
juice of 1/2 lime or lemon
Method:
Preheat oven to 400 degree. Heat a cast iron skillet or oven proof pan on medium heat and melt butter. Add broccoli and a pinch of salt and sauté until brown, about 5 minutes.
Place skillet into oven and roast for another 10 minutes so it’s tender but still green.
Place back on stove on medium heat and add bok choy. If it’s too dry add a bit more butter. Sauté for about 3 minutes until the bok choy wilts. Turn off heat and add coconut aminos and lime. Add another pinch of salt if needed (tamari is much saltier than coconut aminos).