Bok choy is a type of Chinese cabbage. It is an incredibly rich source of nutrients, vitamins, and minerals. Unlike many other types of cabbage, bok choy does not form heads, but rather spreads a dense cluster of leaves, similar to mustard greens. These smooth dark green leaves are often used as salad greens and included in many different dishes in Asia and European countries.
It also has a wide range of health benefits, including its role in boosting the immune system, protecting the health of eyes, preventing chronic disease, increasing heart health, building strong bones, boosting circulation and speeding healing.
Store in a plastic zipper bag. Do not wash bok choy before storing it in the fridge. If you do, the moisture will promote rot. Instead, take the unwashed vegetable and place it in a plastic zipper bag. You should eat this within a week.
Bok choy can be used in soups, stir fry, grilled, roasted, or left raw. Because the leaves and stalks have such different textures, it can be great for adding layers to a meal: buttery leaves and slightly bitter, crisp stalks.
Separate the leaves from the stalks to avoid overcooking the tender greens. Cut an inch from the bottom of the heads, then separate the leaves from the stems and rinse thoroughly. If you’re looking to leave the heads whole, don’t trim, but still wash well.