So many greens are all leaf and no stem, but bok choy levels the ratio. At least 50 percent of each oblong head features thick, bright white ribs (“bok choy” is Cantonese for “white vegetable”) that stretch skyward and unfurl into a collar of jade-green leaves. And while any cooking method can put its features to good use, the brassica’s stature and hardiness make it particularly fine for braising.
Unlike a quick toss in a hot wok or skillet,
