Start by trimming the stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
Place wok or frying pan on your stove and pour in the coconut oil. Add the garlic paste, turn the heat to medium-high and let the garlic gently sizzle in the oil.
Add coriander seed powder and stir. When the aromatics become fragrant and light golden brown, add the bok choy leaves.
Toss very well to coat each leaf with the garlicky coconut oil for 15 seconds.
Pour in broth/water. Immediately cover and let cook for 1 minute.
Season with salt and drizzle a bit of olive oil on top.
Serve hot as a side dish or light meal and enjoy!
Comments: Inflammation is related to an aggravated Pitta dosha. This recipe makes use of Pitta pacifying ingredients like Bok Choy, coconut oil, and coriander seeds powder, making this dish anti-inflammatory. The use of garlic and rock salt (rock salt, unlike the table salt, does not aggravate Pitta) makes sure that the fibrous Bok Choy does not produce gas and is digested properly. Bok choy provides various antioxidants (which have a role in fighting inflammation) along with two additional anti-inflammatory nutrients. The first of these nutrients are omega-3s. About 70 milligrams of ALA are found in one cup of cooked bok choy. Another anti-inflammatory nutrient provided by bok choy is vitamin K. While best known for its role in bone health and blood clotting, vitamin K has also been shown to help regulate our body’s inflammatory responses, especially in relationship to our cardiovascular system.