20 minutes || My rating: 7/10 || Difficulty rating: Easy

Directions:

1. Take your fresh bok choy and cut off the bottom inch to get rid of the tough part of the vegetable. 
   
2. Chop the bok choy into large chunks, about 1-2 inches by 1-2 inches. No need to be particular, just get it all generally the same size. For the leaves, chop them up into a similar size.
   
3. Add 2 tablespoons of olive oil to a medium high saute pan with 2 cloves of minced garlic.
   
4. Add the bok choy to start sauteing. 
   
5. Add 1 cup of chicken broth (can substitute vegetable broth), 2 tablespoons of soy sauce, 1 teaspoon of minced fresh ginger, 1 tablespoon of honey, and a pinch of red chili flakes. Feel free to add more of less chili flakes depending on how you like spice. 
   
6. Cover the pan, turn the heat to a medium temperature, and let simmer for about 15 minutes or until the bok choy is fork tender. The greens will wilt and become delicious! Note: Bok choy can be really bitter if not cooked correctly, this is why I went with this method.
   

I served this with rice and chicken, but this is a great side for any Asian inspired dish.