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2 T. olive oil <\/span><\/p>\n 1 C. chopped green onions, including green ends <\/span><\/p>\n 3 cloves garlic, chopped <\/span><\/p>\n 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together <\/span><\/p>\n 1\/2 tsp. dark sesame oil <\/span><\/p>\n Salt <\/span><\/p>\n 1\/2 C. chopped, roasted, salted cashews<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Heat olive oil in a large saut\u00c3\u00a9 pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.) Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.\u00c2\u00a0 <\/span>Gently mix in cashews.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 T. olive oil 1 C. chopped green onions, including green ends 3 cloves garlic, chopped 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together 1\/2 tsp. dark sesame oil Salt 1\/2 C. chopped, roasted, salted cashews \u00c2\u00a0 Heat olive oil in a large saut\u00c3\u00a9 pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the…<\/p>\n