Most cruciferous superstars—think kale, Brussels sprouts, cabbage—pack a bold taste and texture. Not bok choy.

The Chinese cabbage has crunchy, almost sweet white stems topped off with mild dark green leaves. And pale-green baby bok choy is especially tender and mild.

How to use bok choy

Look for it at your favorite grocer or farmers market. A side of the quick-cooking marvel can jazz up just about any dish.

Tip: Stir-fry the chopped pale green stems until tender-crisp, then toss the (quicker-cooking) leafy green parts into the pan or wok.

Or drizzle a miso-sesame dressing over halved, steamed heads of baby bok choy. Mmm.

The nutrients are impressive

Bok choy is impressively high in vitamins A, C, and K and supplies a decent dose of fiber, iron, potassium, and folate. All that for just 20 calories per cooked cup.

But why stop there?

Organicgirl prewashed Baby Bok Choy salad greens are delicate enough to enjoy raw or quickly stir-fried.

“Not kale. Not sorry,” says the container. Neither are we.

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Photo: Brent Hofacker/