Sauteed Baby Bok Choy

I prefer using the baby or “junior” bok choys so that I get more of the green.  This is a very simple recipe that makes an nice side dish.

Baby bok choy, 1 lb
Garlic, 2 cloves minced
Ginger, 1 tbsp, minced
Yellow onion, 1 medium, sliced into crescents
Olive oil, 2 tbsp
Wheat-free tamari – 1 tbsp

Heat oil with sliced onions in a skillet on medium heat, stirring frequently.  As the onions become translucent, add garlic, washed and halved bok choy and minced ginger.  Cook until the greens wilt then add a little tamari for taste, cook for another 30 seconds and remove from heat.  Serve immediately.

**Note:  Ginger keeps well in the freezer.  When you want to use it, just shave it with a sharp knife to get finely minced ginger.  Return the root to the freezer before it thaws.