Simple and delicious. The greens are infused with the aromatic garlic and the chick peas give the dish some heft.
By Jerri Green
This was one of my favorite lunches. Maybe it will be yours too.
- ½ of a very large head of bok choy
- 2 tblsp of stir fry oil
- 2 cloves of galic
- ½ cup of chick peas
- salt and pepper, to taste
- Place the oil in a large skillet. I used a safflower oil that was infused with garlic and ginger, but a plain sesame oil would be fine as well. Peel and chop the garlic. Toss in the oil and heat on medium flame until fragrant. Mean while, clean and chop the bok choy. I like a few stems in mine, but you can remove those if you wish. Add the greens to the pan and wilt. Season with salt and pepper. Toss in the chick peas and stir until warmed. Serve immediately.
Jerri Green is a vegetarian that lives with and loves a self-proclaimed carnivore. She makes meals work for everyone while juggling the mounting demands of motherhood. Nothing fancy but always fresh, she draws on her southern heritage to bring satisfying food to the table each and everyday.