Do you love collard greens, turnips, kale, broccoli, or brussels sprouts? Bok choy, or pak choi, is a delicious leafy vegetable in the same family as all those delicious veggies! You can find bok choy growing in October through June in Georgia.
Did you know that bok choy is an excellent source of vitamin K? One cup of bok choy provides about 30% of an adults’ daily vitamin K needs.  Vitamin K helps the body clot blood. Clotting helps prevent excessive bleeding when, say, you accidentally cut your finger. Vitamin K may also help with bone and heart health, though more evidence is needed to confirm this.2
Both the green leaves and white stalks of bok choy can be eaten. Bok choy can be cut up into smaller pieces or eaten with the leaf and stalk still connected. To cook bok choy, you can
You can also eat it raw. Don’t forget to separate each leaf and stalk to wash away any leftover dirt before eating it.
Originally grown in China, bok choy pairs well with Asian inspired flavors, such as low-sodium soy sauce or ginger. We substituted cabbage with bok choy in this quick and tasty stir-fry recipe. Try it and tell us what you think!
Written by Taylor Newman, Ph.D. Candidate | Edited by Laurel Sanville, MS, RDN, LD