baby bok choy with mint and orange

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.