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Bok choy, aka Chinese cabbage, is not a vegetable that typically elicits the anticipation that, say, first-of-the-season okra or asparagus do. However, being in the brassica family, I know it is filled with phytonutrients and fiber that our bodies need. Dried Onion Slices

So last week, when I saw large, beautiful purple and green bok choy displayed at Goodthyme Farm’s stand at the Urban Harvest market, I pounced on it. Alongside was some aromatic basil that I knew would brighten the flavor of the bok choy.

It is best to cook the bottom parts of the bok choy separately and for longer than the tender leaves, which cook in less than a minute. Toasted sesame oil adds smokiness and depth to the flavor of the greens.

Anita Jaisinghani is the chef-owner of Pondicheri restaurant in Houston. Her website is india1948.com. Her new cookbook, “Masala” (Ten Speed Press), is out now. Email: anita@pondicheri.com.

2 large (or 4 small) bunches of bok choy

2 tablespoons pomegranate seeds, for garnish

Instructions: Trim and discard the bottom of the bok choy bunches, rinse thoroughly, then slice the white and green parts separately.

In a large sauté pan or wok over high heat, warm the toasted sesame oil and pop the cumin seeds. This will only take a few seconds; immediately add the garlic, white part of the bok choy, serrano and salt. Cook for 4 to 5 minutes on low heat, covered, until soft and cooked through. Add a few tablespoons of water if needed. Fold in the green leaves of the bok choy, turn the heat off and cover the pan again. The greens will wilt in a few minutes. Just before serving, stir in the basil leaves. Garnish with pomegranate and sesame seeds. 

•    This recipe can be prepared with Napa cabbage, mustard greens or spinach.

•    Stir in 2 cups of cooked rice or noodles.

•    Instead of basil, use half a bunch of chopped cilantro or parsley. 

Anita Jaisinghani is the chef-owner of Pondicheri restaurant in Houston.

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