I slice it up and roast it with evoo and salt. It makes it much more chewable. I usually serve it as one of many toppings for build your own rice bowls. My family still doesn’t eat much of it, but I do.

Do you like any greens at all? I think baby bok choy, with the ends removed, and sautéed with minced garlic and a ladle of chicken stock to be amazing. But if you don’t like greens at all it will probably not be your cup of tea.

I like baby bok choi, the same way that Trader Joe’s taught to me make it like fifteen years ago - small pieces, garlic, ginger and sesame oil.

I do not care for full sized bok choi (which my computer really wants to call “book Choi.”)

I just made this, really good!
https://www.marthastewart.com/1513823/sauteed-baby-bok-choy

Anonymous wrote:What is boo Choi?

Haha.

I don’t like it either OP. And I like just about every vegetable. The stem parts are ok, like celery, but the leaves taste terrible to me

Bok Choy?

There was also a Romaine (meant to be Rogaine) typo today, haha.

Bok choy? Have you tried baby bok choy? It's much less fibrous.

What is boo Choi?

I find it to be too chewy! How can I try to enjoy it?