Pistachio Bok Choy
Pistachio Bok Choy
In less than 10 minutes and one special ingredient later, you’ll have a tasty side dish that’s full of nutrients and anti-inflammatory health benefits.
Ingredients
- 1 Bunch Baby Bok Choy leaves, stem removed
- 1/2 cup shelled crushed pistachios (I threw my pistachios into a mini food processor to do the heavy lifting!)
- 1 TBSP olive oil
- 1 TBSP sesame oil
- 1 tsp salt
Directions
- Step 1 Heat the olive oil in a skillet over medium-low heat.
- Step 2 Add the minced garlic and fry until golden, about 1-2 minutes.
- Step 3 Add the bok choy and use tongs to turn and saute the bok choy until crisp-tender, about 5 more minutes.
- Step 4 Add the sesame oil to the pan, toss the leaves in the oil and cook for one more minute.
- Step 5 Remove from the heat, season with salt and sprinkle with crushed pistachios.
Bok choy is one of those veggies that is so underrated. I cooked with it once in a blue moon but lately I’ve been on a mean streak. Twice in the last two weeks. But I’m on a mission to change all of that. Bok choy truly is a powerhouse of vitamins, minerals and nutrients – namely Vitamins C & E and the mineral selenium. Selenium aids many bodily processes, including cognitive function, a healthy immune system, and even – fertility. (Mamas, make a mental note of that one!)
If you search the web, you’ll find many preparations, but I can bet you that my version is one of its kind. You’ll see it with cashews, peanuts, even pine nuts, but adding pistachios was my own personal spin on it. A quick saute yields tender and silky leaves with a nice finishing crunch. Then I topped off the dish with a hint of toasted sesame oil and a dusting of nutty pistachios. You will be licking the plate clean! Pair it with a light fish, chicken, or yes, even lamb! Slightly unconventional but such a great combo. See below!
