In a recent article in the Huffington Post http://www.huffingtonpost.com/2013/12/12/chinese-food-kids_n_4426898.html, Renee Jacques suggested that Chinese American kids recognize that “bok choy is always an acceptable substitute for any green vegetable.”
Bok choy, for those unfamiliar with it, is a Chinese vegetable in the cabbage family, with green-topped leaves that form a bulbous white clump at the bottom. It has a mild flavor that is halfway between cabbage and celery. And indeed, it is a member of the cabbage family, most closely related to the turnip. It is high in vitamin C and fiber and low in calories and carbohydrates.
Plates of steamed or stir fried bok choy appear frequently at meals in China, and smaller pieces of this vegetable often find their way into mixed stir fry dishes. You can now find it in most grocery stores in the U.S. It's as ubiquitous as fresh peas once were, and like peas, it goes with almost any other food..
To prepare bok choy, slice off the very bottom and separate the leaves. Rinse them thoroughly and drain or spin them dry so that they don’t spatter when they hit the oil in the pan.
Place a small amount of peanut oil or vegetable oil in a frying pan or wok. Add some finely chopped garlic and, if you wish, some grated ginger to the pan before you heat the oil. After a minute or two, when the oil has become hot, add the bok choy and stir fry it quickly. Add a small amount of chicken broth or water and then cover the pan so that the bok choy can steam for another minute or two.
Season with salt or soy sauce, and then, enjoy! You may find, that like the Chinese, you’ll like it enough to serve it at almost any meal.