Sautéed Asian Greens

These greens are great for Asian inspired chicken or fish dishes and pairs well with coconut rice.

Recipe by Amber Share 

Serves 4

Two heads bok choy, chopped roughly, green and white parts separate
4 long garlic shoots, cut in half then sliced thinly, or chives
4 radishes, sliced thinly
1 tablespoon vegetable oil
salt

Heat a large skillet over medium. Add vegetable oil. Add garlic shoots (or chives). Cook one minute then add white parts of bok choy. Sprinkle with salt. Stir. Cook another minute then add radishes and green parts of bok choy. Stir. Cook one minute longer then serve.

Printable .pdf available here