This is one of those simple "no brainer" dishes but I have come to the realization that these days using my brain has become more difficult. This week in addition to my normal basket of fruits and veggies from Bountiful Baskets, I also got an Asian pack. For a few extra Washingtons, I got fresh water chestnuts, bok choy, napa cabbage, eggplant, onion, garlic, green onion, ginger root, and more stuff that I can't recall right off the top of my head. (Don't know what I am talking about? Check it: Here. I label all dishes that I create using fruits or veggies from my basket. So, keep your peepers peeled.) Try this dish! You won't regret it. If you do, well then I'm sorry.
1 head bok choy, chopped
3 tbsps coconut oil
1/4 cup water
2 tbsps capers
2 cloves garlic, minced
1 1/2 tsps ginger root, minced
2 tbsps balsamic vinegar
a squeeze of lemon
Heat the oil in a large skillet over medium heat.
Cook bok choy for about 3 minutes and add water. Cook for about 10 minutes to cook water out.
Stir in the capers, garlic and ginger. Cook for about a minute more.
Sprinkle with balsamic vinegar and lemon juice. Remove from heat; serve immediately.