Radiant Bok Choy

This is beautiful, and pretty good, if a little heavy on the turmeric. I added some shedded cooked chicken for the last 6 minutes of cooking.

1 tbl. canola oil
2 tbl. turmeric
1 tbl. kosher salt
2 lbs. bok choy, halved lengthwise
1 can coconut milk, plus enough water to make 3 cups liquid
1 tbl. fresh lime juice or 4 lime wedges

In an 8- or 9-inch saucepan, heat the oil over low heat. Stir in the turmeric and salt and cook for about 1 minute. Add the pieces of bok choy, laying them on their sides and cramming them in so as to make them as compact as possible.

Pour in the cocobut-water mixture, cover the pan and bring to a boil over medium heat. Cook for 6 minutes. The bok choy should sink into the sauce and cook evenly. If some of the bok choy is not covered with liquid, turn the pieces. Re-cover and cook for 6 more minutes. Stir in the lime juice, if using. Or serve hot, accompanied with lime wedges, if desired.

Serves 4 as a side dish.
from Vegetable Love, by Barbara Kafka