By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital 

What is bok choy?
Bok choy is a cruciferous vegetable like kale, Brussels sprouts or cabbage. It was cultivated in China thousands of years ago and is still widely available today around the world. The leaves and bulb are both edible.

Why eat it?
Bok choy packs a lot of nutrition into a small package! It’s low in calories, easy to prepare, versatile, and has a lot of vitamins and minerals important for bone health, immune function, heart health, and healthy skin. Bok choy has high quantities of calcium, phosphorus and magnesium (bone health); iron, vitamin C, vitamin K, vitamin B-6 and folate (heart health and cancer prevention); and selenium and choline (anti-inflammatory and immune enhancing).

How can I use bok choy?

  • Shred and toss together with other veggies in a salad
  • Shred and dress to make a coleslaw
  • Chop and add to soup
  • Stir fry with other veggies and a protein
  • Saute with garlic and oil as a side
  • Cut in half and put on the grill
  • Use the leaves on sandwiches
  • Eat the stalks like celery as part of a veggie platter with dip or hummus
  • Try these recipes: 10 Minute Lemon Garlic Bok Choy | Cold Soba Noodle Salad with Bok Choy