Bok Choy On a Cold Winter's Night

I love bok choy. LOVE IT. And lucky for me I've been finding the most beautiful bok choy at Whole Foods recently. Since it's so easy to make, I've been loading up. So if you find yourself starting at these beautiful supergreens on your next trip to the store, grab them! Because now you have a recipe:

Prep Time: 5-10 min
Cook Time: 10 min
Serves: 2-3

Ingredients
6 baby bok choy, sliced lengthwise and cleaned thoroughly
1/2 Tbsp cooking oil (I prefer coconut oil for this) 
1 clove or garlic, minced (optional)
1/4 cup organic chicken or veggie broth (if you don't want to open a box of broth, you can use one of those individual packets of concentrated broth like this and add some water; it's a little processed but it can work)
Salt and pepper to taste
Coconut aminos and sriracha (optional)

Directions

1. Heat oil over medium heat in a skillet.
2. Sauté bok choy in the oil for a few minutes, browning them ever so slightly.
3. Add in broth, turn heat down to low and cover. 
4. Cook on low for 5-10 minutes. I test the doneness by poking the bulb with a knife; I like it to have a little bit of a bite to it so it's not too soft.
5. Once cooked, I like to add in a little bit of coconut aminos (which I prefer to soy sauce) and sriracha and mix it in with the broth.
6. Plate your veggies in a bowl and top with your broth mixture and ENJOY!