The beta carotene levels in bok choy place it on the highly recommended list for the Macular Degeneration Association. Harvard School of Public Health recommends it as a source of calcium over dairy products. A survey of nearly 5000 Chinese breast cancer survivors showed  that they ate more cruciferous veggies like bok choy. So what’s the easiest way to incorporate it into our daily lives if we are unfamiliar?
 

It’s super easy to steam and serve. If steaming isn’t an option, heat a large skillet and add cooking
oil, chopped garlic,Thai chilies, and grated ginger until fragrant (about 30 seconds). Then, add the
bok choy; cook, stirring often, for 3 minutes. Drizzle with soy sauce or sesame oil, get creative!
Super delicious with braised pork or duck.
 

As a cousin to kale, Brussels sprouts, broccoli, and cauliflower, bok choy is high in vitamins A & C,
and a good source of phosphorus, zinc, selenium, niacin, and folate. It also ranks very highly on the
Aggregate Nutrient Density Index for phytochemical & antioxidant capacity.