Bok Choy is one of the best sources of calcium. The human body can absorb a higher percentage of calcium from bok choy than from most other calcium sources (54% from bok choy vs. 32% from milk, for example). This vegetable also has lots of vitamins A, C, K and folate. So it is good to try to figure out ways to prepare it so that you can benefit from all those nutrients. Baby bok choy is more tender than mature bok choy. This is a simple, flavorful side dish. I served it tonight with a casserole containing lentils, bulgar wheat, vegetables and topped with cheddar cheese–unfortunately I did not write down the casserole recipe so I will have to try to duplicate it another time in order to post it on this blog!
Here is how I made the baby bok choy: