Ingredients (serves 4):

3 tbsps Orange Juice (freshly squeezed)
1 tbsp Coconut Aminos
1 tsp Ginger (finely grated)
1/8 tsp Sea Salt
1 tbsp Sesame Oil
8 cups Bok Choy (chopped)
1/2 tsp Sesame Seeds (optional)

Directions:

1. In a small mixing bowl whisk together orange juice, coconut aminos, ginger and salt. Set aside.

2. Heat the sesame oil in a large non-stick pan over medium-high heat. Add the chopped bok choy and sauté for 6 to 8 minutes or until wilted and tender.

3. Add the orange juice mixture to the pan, stir to combine with the bok choy and cook for another minute. Season with additional salt if needed. Transfer the bok choy and all the sauce to a bowl for serving and top with sesame seeds if using. Enjoy!

Notes:
Leftovers – Refrigerate in an airtight container for up to three days.
No Bok Choy – Use kale, spinach or chard instead.
No Coconut Aminos – Use tamari or soy sauce instead and omit the salt.