Bok Choy

Radiant Bok Choy

1 tablespoon canola oil
2 tablespoons turmeric
1 tablespoon kosher salt
2 pounds bok choy, halved lengthwise
1 can coconut milk, plus enough water to make 3 cups liquid
1 tablespoon fresh lime juice

In a 9-inch saucepan, heat oil over low heat. Stir in the turmeric and salt and cook for about 1 minute. Add the bok choy, laying pieces on their sides and cramming them in to make as compact as possible. Pour in coconut/water mixture, cover pan and bring to a boil over medium heat. Cook 6 minutes. If some of the bok choy is not covered with liquid, turn pieces. Cover and cook 6 more minutes. Stir in juice.

Serves 4 as a side dish.

From “Vegetable Love,” Barbara Kafka, Artisan, 2005.

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