Bok Choy & Spinach *makes 3 servings or 6 smaller servings
1 tsp coconut oil OR whatever oil you normally use
3 cloves garlic, crushed
1 ripe medium tomato, chopped
1 small red onion, finely sliced
3 baby Bok Choy (approximately 2 oz each) washed, sliced with white bottoms separate from green tops
3 cups washed baby Spinach or use the regular large leaf spinach
salt to taste
black pepper or chili pepper to taste
1 tbsp Balsamic vinegar OR you can leave it out
On a medium high heat, melt coconut oil in a medium to large size pan. Saute garlic for about 1 minute, stirring. Don't walk away, because garlic can burn very quickly. Add tomatoes, cook for about 3 minutes. Add salt & pepper. If mixture is becoming too dry, add 1 tbsp of hot water as needed. Add onions, cook for about 2 minutes. Add white stalk of Bok Choy, cook for about 3 minutes. Add green part of Bok Choy, cook for 1 minute. Then add spinach, cook for 2 minutes. Quick & simple. Enjoy!
Nutritional Information per serivng: (not including salt & pepper) 58.3 calories; 1.7 grams fat; 85.3 mg sodium; 8.8 grams of carbs; 2.8 grams fibre; 3.4 grams sugar; 2.9 grams protein.
Till next time,