This makes a quick, colourful side dish for any main. Switch out the baby bok choi for other Chinese greens, rainbow chard for an even bigger colour punch!
4 baby bok choi, sliced in half lengthwise
1-2 tsp olive oil
1/2 tsp (ish) Ras el Hanout
Pinch Fleur de Sel
1/4 red pepper, cut into 1/4" strips
1 clove garlic, thinly sliced
Wash and prep bok choi, red pepper and garlic.
Place bok choi cut side up on a plate or cutting board and drizzle with olive oil. Sprinkle liberally with Ras el Hanout and a little Fleur de Sel.
Use your fingers to rub the oil and spices into the leaves a bit.
Heat a large fry pan over medium heat. Add a bit of oil just to coat the pan. Place bok choi cut side down in the pan and let cook 3-4 minutes or until the leaves begin to wilt a bit and they have begun to brown slightly. Flip over and cook another minute.
Make a space in the middle of the pan, add 1/2 tsp more olive oil. Add the garlic and let cook 20 seconds. Add red pepper and combine with the garlic. After 1-2 minutes stir together with the bok choi.
Remove from pan and arrange on a serving platter adding another pinch of Fleur de Sel to bring out the flavours a little more.