• 1 pound bok choy
• 6 cloves garlic, minced
• 1 teaspoon vegetable oil
• 1/2 teaspoon salt

1. Cut bok choy crosswise into easy-to-eat pieces.

2. In a medium skillet over high heat, saute garlic in oil until fragrant.

3. Add bok choy and stir quickly. Add salt. Stir until greens are wilted and stem pieces are tender-crisp. Serve hot.

Refrigerate leftovers within 2 hours.