Serves 4 to 6 6 heads bok choy, halved lengthwise, washed and drained 2 Tbsp. tamari or light soy sauce 2 Tbsp. olive oil Juice of 1 tangerine, lemon or orange (or use 4 Tbsp. vinegar) Sea salt and pepper, to taste

Place bok choy in large skillet with a lid. Pour tamari, olive oil and juice/vinegar over the greens and season with salt and pepper. Cover and steam for 2 to 3 minutes until the bok choy is bright green and tender. Lift bok choy out of pan into a serving bowl or platter and pour sauce over.

adapted from recipe submitted by CSA Member Lisa Bransten, originally from Fresh Every Day by Sarah Foster