The baby variety of bok choy is smaller, more monochromatic with a more subtle flavor. My children wrap the leaves around the oranges and cry, “surprise” as they bite into each juicy mouthful!
1 head baby bok choy
a few sprigs mint
1 clementine, tangerine or eating orange
Wash the bok choy and mint well.
Chop the bok choy into bite-sized chunks, discarding any yellowed leaves.
Pour water into a medium-sized stainless steel skillet until it is about one inch high. Add a pinch of sea salt and bring to a boil.
When the water is boiling, add the bok choy pieces.
Immerse them for about one minute and then, when they are a brighter color green, remove with a skimmer.
Chop the mint.
Peel the orange and cut into sections.
Place the baby bok choy on a plate and garnish with the mint and orange sections.