After eating holiday meals for three days my daughters needed something simple and cleansing. Bok choy is packed with Vitamins A and C which work as antioxidants. A member of the cabbage family, it is rich in calcium, magnesium, phosphorous and Vitamin K, all bone strengtheners. Pomegranate seeds, full of antioxidants, may increase oxygen flow to the heart and reduce arthritic inflammation.
1 small bunch bok choy
pinch of sea salt
1 teaspoon soy sauce
Cut the pomegranate in half.
Cut one of the halves into three sections.
Separate the pomegranate seeds from the pith, removing any trace of the white pith.
Place in a bowl and set aside.
Wash the bok choy well.
Trim any dark spots or brown leaves. Chop the bok choy into small pieces.
Pour about 1 inch of water into a small to medium sized skillet. Add a pinch of sea salt.
When water is boiling rapidly add the bok choy. It will cook very quickly – in less than one minute. When the leaves turn a brighter green, add the soy sauce.
Use a wire mesh skimmer or a slotted spoon to remove the bok choy from the pan. Place in a bowl.
Sprinkle the pomegranate seeds on top and serve.
©Nancy Wolfson-Moche 2013