This Asian green is actually a type of cabbage that doesn’t form heads; instead, they end in dark green leaf blades that are quite similar to mustard greens (another member of the cabbage family). Bok choy was originally cultivated in China, but, due to its cold weather hardiness, it is now grown in many other temperate parts of the world. As one might expect, bok choy is best-suited in an Asian-inspired dish, such as my Thai Green Curry, Japanese-Inspired Whitefish and Noodle Soup, or Paleo Pork Chow Mein.
Bok choy is a great source of nutrition. 100g of bok choy is an excellent source of vitamins A, C, and K1 as well as a good source of the vitamins B6, folate (B9), and the mineral calcium. Like most leafy greens, bok choy is an excellent source of phytonutrients.
Bok choy is available for purchase at specialty grocery stores, including some natural grocers and Asian markets.