This recipe is for Libby- my intrepid client who is strong, brave and beautiful!
1 medium-sized bok choy
1/2 tbls olive oil
1/2 tbls ghee or grass fed butter
1/4 tsp salt
1 small shallot
2 large garlic cloves, minced
Melt the olive oil and ghee in a skillet over medium heat (see my note below on why I use both) . Slice the shallots and add to the pan along with the salt; allow those to simmer for a couple minutes.
Slice the bok choy in half lengthwise, nestle into the pan among the shallots cut side down. Let simmer until a few golden brown spots appear- about 5 minutes. Use tongs to turn the bok choy over and add the minced garlic. Simmer another 2-4 minutes. note: some of the garlic may never hit the pan, but it will warm slightly sitting atop the bok choy.
Use a pair of tongs to set the bok choy on a plate, pour shallots and any pan drippings over the top. Enjoy warm with a fork and knife.
A cast iron skillet works great in this recipe!
->I love cooking with BOTH ghee and olive oil, for the flavor and the temperature control. The ghee (or grass-fed butter) helps to protect the olive oil from getting too hot; it raises its accepted heat level without the damage to the precious antioxidants.
->If you are vegan or vegetarian, skip the ghee and lower the heat or replace it with coconut oil.