4 bunches of baby bok choy
¼ cup Georgia peanuts, finely chopped (Georgia Pecans would also be delicious)
1 tablespoon extra-virgin olive oil, divided
3 cloves garlic, minced
1-inch fresh ginger – peeled and minced
1 ½ tablespoons reduced sodium soy sauce
DirectionsClean the baby bok choy by pulling the stems away from the base and rinse them thoroughly. Pat the choy dry or use a salad spinner to spin them dry. Cut the leaves away from the stems and set aside.
Toast the chopped nuts in a large dry non-stick skillet for about 2 minutes (this will bring out the flavor of the nut. Once they are toasted transfer the nuts to a plate and set aside.
Add the oil to the same non-stick skillet you used for the peanuts and let it get hot over medium heat. Once the oil is hot; add the garlic and ginger, sauté for about one minute. Add the bok choy steams to the pan and gently toss it around in the flavorful oil for about two minutes. Then add the greens until just wilted and the green color becomes more pronounced (3-4 minutes). Turn the heat off and drizzle the soy sauce over the greens and toss to coat. Transfer the bok choy to a platter and top with the toasted peanuts.
Yield: 4 servings (Serving size: 1 cup)
Nutrition Breakdown: Calories 110, Fat 8g (1g saturated fat), Cholesterol 0mg, Sodium 340mg, Carbohydrate 7g, Fiber 3g, Protein 5g.
Diabetes Exchanges: 2 Vegetables, 1 ½ Fats