Articles & Recipes

Coconut-Braised Baby Bok Choy (gluten-free)

January 2, 2019

Staggeringly simple, and versatile enough to go with a broad range of dishes, this flavorful, vibrant side is destined to become one of your go-to side dishes.

Ingredients Makes 4 servings

2 cloves garlic, minced 2
1⁄8 tsp hot pepper flakes 0.5 mL
11⁄2 cups coconut water 375 mL
11⁄2 lbs baby bok choy, trimmed 750 g
1⁄4 tsp freshly ground black pepper 1 mL
1 tbsp virgin coconut oil 15 mL


  1. In a large skillet, combine garlic, hot pepper flakes and coconut water. Bring to a simmer over medium-high heat.
  2. Arrange bok choy evenly in skillet. Reduce heat to medium-low, cover and simmer for about 5 minutes or until tender.
  3. Using tongs, transfer bok choy to a serving dish, cover and keep warm.
  4. Increase heat to medium-high and boil broth mixture until reduced to about 1⁄4 cup (60 mL). Stir in black pepper and coconut oil. Pour over bok choy.
An equal amount of regular bok choy, trimmed and sliced crosswise, may be used in place of the baby bok choy.


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