This dish takes less than 5 minutes to make. It’s healthy and tastes amazing!
To clean the Bok Choy, pull off any damaged leaves and submerge the heads upside down in a bucket of cold water – this will make sure there’s no sediment trapped inside. Trim away any brown area from the bottom of each head and pat dry.
Cut each head in half lengthwise. Drizzle each half with olive oil and sprinkle with salt.
Heat a sauté pan over medium-high heat. Add a drizzle of oil. Place each half of Bok Choy flat side down in the pan and let cook for about a minute and then flip. Let cook about 30 seconds on the other side or until the leaves become dark green at the top and more translucent at the bottom. Remove from heat and set aside. Repeat with remaining halves.
In a small bowl, combine 2 T. tahini with 2 t. soy sauce and whisk together. If you are gluten-free, you can use tamari instead of soy sauce and if you are paleo or whole30, feel free to omit the soy entirely.
Drizzle the tahini mixture over top of the cooked Bok Choy and sprinkle lightly with toasted sesame seeds.