"Kettlecorn" Bok Choy

Sounds weird, tastes amazing. Make now, ask questions later. Takes about 10 minutes of your time and is unbelievably good. Get ready to join this Chinese cabbage on a trip to the carnival.

Thanks to Bryanna on IG (@wholespirit) via @whole30recipes (which if you are not following, you should be) for the recipe (kind of, I omitted the salt)! She called it Sweet & Salty Seared Bok Choy, I call it...

"Kettlecorn" Bok Choy 

2 bunches of bok choy (sliced in half longways and rinsed)

1 tbsp Coconut oil

2 tsp coconut aminos (let's be serious... I just shook some onto the greens, no idea how much I used)

Heat oil in large pan until sizzling

Add bok choy cut-side down and sear for five minutes

Flip over, sprinkle with coconut aminos and sear for 4 more minutes. 

Enjoy!

I served it with a spaghetti squash stirfry -- roasted squash, mushrooms, onions, spiralized carrots, red and yellow bell peppers, leftover chicken, a bit of sesame oil and coconut aminos and a heavy sprinkle of the Indochina seasoning from The Savory Spice Shop. Join the Savory Rewards Loyalty Club... they send you a free spice of your choosing on your birthday!

Bok Choy has over 70 antioxidants - some know to scavenge free radicals (ie. cancer prevention). It is an anti-inflammatory and is chock full of nutrients. Start heating up your pan and make this dish!