My new favorite leafy green: Bok Choy

I used bok choy (Trader Joe's baby bok choy) for the first time ever today in a tofu vegetable stir fry.  It was so good and added the deluxe to the dish.  It is much more simple to deal with than its cousin, cabbage.  The internet has oodles of uses and recipes for bok choy.  The following is a quick, easy, and zesty side dish I made.

Ingredients:
1 tsp sesame, canola, or olive oil
3-4 baby bok choy
3 garlic cloves smashed or sliced in half lengthwise
1/4 tsp sea salt
1 twist of freshly ground pepper
optional: 1/4 tsp ground ginger

Directions:
1.  Do the following for each bunch of bok choy - cut off about a half inch at the base of each head so that you get rid of the tough notch.
2.  Then lay the bok choy horizontally across your cutting board.  Chop from stem end to leaf end.
3.  Separate stems from leafy parts and rinse each group in a colander or place in a bowl of cold water and agitate.  (The dirt will sink to the bottom like it does with leaks.)
4. Smash/halve garlic cloves.
5.  Heat sesame oil in a pan at medium low for 2-3 minutes.
6.  Add bok choy stems.  Saute 2-3 minutes.
7.  Add leaves then salt, pepper, & ground ginger if you have it but it's perfectly tasty without.  Preferably while tossing with tongs, cook for 3-5 minutes to retain some crisp.

Serve as your favorite side dish, add into a stir fry, serve on rice, or toss into whole wheat noodles that have been marinated in soy sauce.

(photo from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lC-4IrBVFkMcI8TvMyGCLiZ1iIkbSOBA0yQa4vNDMcc56EY3I57PX-CRzqiQY3gK385aQ3Nnd8Z1h5fBbRFvtdaMbCROG_J4fOoCsJl9yPlpxKybFK7NBfN3a6Er1MBvcQFdMVmCzOc/s320/bokchoy1.jpg)