- 1 pound baby bok choy
- 1-1/2 Tbsp. extra-virgin olive oil
- 3 garlic cloves, minced
- Pinch of crushed red pepper flakes
- Half of a lemon, cut into wedges
Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends, then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
Add oil, garlic, and red pepper flakes to a large, room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic but before the garlic starts to turn light brown.
Toss in the boy choy and spread into one layer. Cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip, then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften but still have some crunch.
Transfer to a platter, then squeeze 2 lemon wedges on top.
Serve with more lemon wedges on the side.