You’ve told me you want to eat more greens – good thinking.
Greens help keep you energized and fill you up, crowding out all the heavier foods that make you feel bloated and cranky.
Now, of course you know I’m obsessed with kale (who isn’t?!), it’s the ultimate green nutrition powerhouse. But, I thought it was time to change it up and play with different green.
When I was a student at IIN and experimenting with all these new greens I was learning about, I decided to get crazy and make veggies for breakfast, using this cute baby bok choy.
How did I adapt it for breakfast? By adding a smidge of butter and maple syrup, obviously.
In today’s video I created a version of that “breakfast boy choy”. Click on the video below to learn how to make this maple-sesame goodness…
1 cup chicken broth
2 tbsp unsalted pasture-raised butter
3 bunches baby bok choy
1 tbsp maple syrup
1 tbsp toasted sesame oil
gomasio or sesame seeds
- Snip off the ends and check for dirt and rinse ‘em off with a damp paper towel or in a salad spinner.
- Heat up a butter and about a cup of chicken broth and and bring to a simmer in a large skillet or saute pan.
- Arrange bok choy in a single layer, lightly sprinkle them with sea salt, and cover for about 5-7 minutes.
- Take off the cover, transfer the bok choy to a plate and cover to keep warm.
- Add toasted sesame oil and some maple syrup to the pan, stir and bring to a boil until half the liquid has cooked off.
- Once it’s reduced, pour the sauce over the baby bok choy and sprinkle with sesame seeds or gomasio.
- For some extra heat, add some hot pepper flakes on there too!
Hope you enjoyed this cure for the “same old greens” syndrome.
Want more ideas for making irresistible greens? Check out Go Feed Yourself – I show you all my sneakiest tricks for making healthy, indulgent-tasting food, fast.