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Steamed Baby Bok Choy & Broccoli

Updated: Jul 9, 2021


Super easy but nutritious steamed baby bok choy & broccoli sidedish


KITCHEN ITEMS YOU'LL NEED




INGREDIENTS


  • 2-3 heads of Bok Choy (Quantities are up to you on how many you want to serve)

  • 1-2 heads of organic broccoli (Quantities are up to you on how many you want to serve)

  • 1 Tablespoon of grassfed butter (1 Tablespoon for each serving. If you are preparing 4 servings then you'll need 4 Tablespoons of grassfed butter)

  • Sea Salt for taste (One dash of sea salt for "each" Tablespoon of grassfed butter you are using)


INSTRUCTIONS

  1. Start by filling your large mixing bowl with filtered water and 1-2 Tablespoons of baking soda. (This will kill off any surface fungus but leave the beneficial bacteria on the vegetables.

  2. Submerge and rinse off the bok choy and broccoli in the baking soda solution. Remove the vegetables.

  3. Using your cutting board and knife, cut the end of the bok choy off and discard. Also cut the florets from the broccoli. If you like to save the broccoli stems for soups or other dishes, please feel free to save them...(They are super nutritious).

  4. Using a stainless steel stockpot and a stainless steel steamer....Here's the one I use:


	

or you can use a Stainless Steel Stockpot with a built in steamer like this one:



5. Fill the bottom of the stockpot with about 1 inch of filtered water.

6. Place your stockpot on the stove top on medium heat.

7. Place the steamer basket inside the stockpot and place the lid on top.

8. When the water begins to boil and give off steam place the cut up vegetables into the steamer basket.

9. This is when I like to sprinkle the vegetables with the salt and minced garlic.

10. Steam vegetables for 12 minutes with the lid "ON". This will keep the steam inside the stockpot and speed up the process.


Turn off the heat source. Remove pot from heat. Remove the lid and serve vegetables immediately.


STORAGE

Bok Choy and Broccoli are not very tasty once they have been steamed and frozen. You can try to steam then freeze but I particularly do not like the taste of soggy bok choy. Just remember, no leftovers. It's very important to not let pre-steamed or cooked food to sit over night or longer in the fridge and try to eat later.