Bok choy belongs to the cruciferous vegetable (or cabbage) family, a group known for its anticancer properties (which may be due, in part, to a high concentration of the antioxidant kaempferol).
Make It a Meal
The plant's stalks hold up well in soups, like this one from Susie Middleton, author of The Fresh & Green Table: Season 4 cups low-sodium chicken broth with 1 Tbsp. chopped fresh garlic, 1 Tbsp. chopped fresh ginger, and 1/2 tsp. hot sauce and simmer. Stir in 4 cups chopped bok choy and 1 cup sautéed shiitake mushrooms and cook for 5 minutes. Add 6 ounces egg noodles, 3 Tbsp. cilantro, a dash of sesame oil, and a squeeze of lime. Serves 4.