Sautéed Bok Choy (Italian-Style)

Sautéed Bok Choy makes a delicious and simple side dish. We decided to prepare it Italian style using just a few pantry ingredients we had on hand. Serve it with any protein of your choice, and complete an easy dinner.

What is Bok Choy?

Bok choy is a leafy green vegetable with a white bulb at the end, and it’s related to the Chinese cabbage family. It’s has a sweet and mild flavor, when compared to regular bok choy which has a stronger flavor. It’s a vegetable you can easily bake, or toss it into soups, and sometimes as a side dish, we enjoy it, sautéed.

Sautéed Bok Choy

Although bok choy is not a typical common Italian vegetable. We didn’t grow up with our mom cooking this vegetable. But many chefs are using it more these days, and not just for soups, but rather as a side dish to complement fish, meat, and poultry.

Today, we will be sautéing it, simply because it’s just easier and doesn’t require a lot of effort. Plus, it turns out delicious every time.

And, you can try using fresh bok choy, raw in salads, like our apple bok choy salad, for another super easy side dish that’s simple and delicious.

Ingredients for Sautéed Bok Choy

• Baby Bok Choy- We prefer to use “baby bok choy” which has a sweeter flavor than regular and large-side ones.
• Garlic – We tossed in a couple of cloves of garlic and sliced them. The garlic will give the bok choy the aromatic flavors it deserves.
• Olive Oil – When sautéing, we prefer to use only good-quality extra virgin olive oil to get the best flavor.
• Crushed Red Pepper – to give it some spicy flavor, and you can add more or less depending on how much heat you prefer.
• Salt – and a little salt goes a long way to flavor them.

How To Make Sautéed Bok Choy

For this easy recipe, it takes less than 5 minutes to sauté it, or give or take depending on how you prefer the texture of your green vegetables. This recipe is similar to the way we sauté our broccoli rabe sautéed, or easy sautéed broccolini.

1. First, trim the ends and discard them. And, remove any discolored outer stalk. Then rinse the bok choy, removing any dirt and drain in a colander.
2. Slice each bulb in half lengthwise. If they are large ones, you can quarter them. Then pat them dry with some paper towels. If the bulbs are very small, you can leave them whole.
3. Next, pour the extra virgin olive oil and garlic into the skillet, and turn on moderate heat.
4. Then add the bok choy, but don’t overcrowd, and sauté them in a single layer, and cook it without stirring, until the bottoms start to brown. Sprinkle some crushed red pepper flakes, and use kitchen tongs to flip them over.
5. Sauté the other side, scatter some salt over them and cook for an additional 2 to 3 minutes until they are golden. Remove and transfer to a warm serving platter and serve.

Tools You’ll Need

• One Large Non-Stick Skillet
• A Cutting Board
• A good Vegetable Knife
• Kitchen Tongs
• Skillet Screen

What to Serve with Bok Choy

We love a simple sauté, and it is delish with just about any dish. It is so good, it practically can be served alone with a side of cooked rice or quinoa. But, try it with any of these dishes and recipes:

• Baked Crusted Cod
• Pan Seared Salmon with Teriyaki Ginger Sauce
• Parmesan Crusted Turkey Cutlets
• Shrimp Over Creamy Polenta
• New York Strip Steak Grilled

More Italian Vegetable Sides

• Mom’s Sautéed Escarole
• Sautéed Green Beans with Onions
• Mini Peppers Sautéed in Garlic
• Sautéed Spinach with Tomatoes

Hello friends! If you try our Sautéed Bok Choy (Italian-Style) let us know and leave a comment, and don’t forget to leave us a FIVE ⭐ rating below!  Sharing your experience and insights will not only help those who read them but will help us too!

Happy Cooking! 🙂

Thanks for stopping by…

xo anna and liz