Garlic Butter Baby Bok Choy

Baby bok choy is slowly becoming one of my new favorite go-to veggies. It’s nutrient dense, very low in carbs, and soaks up any sauce that you pair it with. This recipe calls for a quick sauté, but baby bok choy is also great thrown on the grill or as a colorful and nutritious addition to soups or stews.
Prep Time:
5 mins
Cook Time:
20 mins
Total Time
25 mins
Course: Side Dish Cuisine: Egg Free, Nut Free, Paleo/Dairy Free, Vegetarian Option Servings: 4 servings

Ingredients

  • 3 tablespoons butter or ghee
  • 4 garlic cloves, minced
  • 1 ½ pounds baby bok choy (about 12 small heads), ends trimmed off and halved lengthwise
  • 1 cup Bone Broth (page 240 of my book)
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground ginger
  • Pinch red pepper flakes

Instructions

  • In a large skillet over medium heat, melt the butter. Add the garlic and cook until fragrant, 3 to 5 minutes.
  • Add the bok choy to the garlic butter and stir to evenly coat. Add the broth, salt, pepper, and ginger. Simmer for 10 to 15 minutes, until the bok choy is fork tender.
  • Sprinkle the red pepper flakes on top and serve.

Notes

Make it Vegetarian: Replace the bone broth with vegetable broth.
 
Nutrition Per Serving (6 halves): Calories: 113; Total Fat: 9g; Protein: 3g; Total Carbs: 5g; Fiber: 2g; Net Carbs: 3g
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