- 1 heads baby bok choy
- 2 tbsp The Olive Organic Garlic Infused EVOO
- 2 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1/4 cup vegetable broth
- 1 tsp The Olive Baklouti Green Chili Oil
Cut the tough base from each head of bok choy. Separate the heads into individual leaves and wash thoroughly. In a pan, head the garlic evoo and add the sliced garlic. Sauté for 20-30 seconds. Add the bok choy and a pinch of salt. Cook, tossing and stirring, until the bok choy begins to wilt. Add the broth and continue to cook, stirring occasionally, until the bok choy is just tender the broth has evaporated. Add the chili oil, stir well and remove from heat. Serve with our favorite Asian inspired main dish.