Bok choy (Chinese cabbage) is a cruciferous vegetable that belongs to the Brassica or Brasserie family. It is a relative of broccoli, cauliflower and kale and of mustard greens. It is also called white Chinese cabbage.

Bok choy does not curl inward into a ball like other cruciferous vegetables. Instead, its bulbous base is light to dark green with bushing out leaf blades that form clusters of greens. The curly end of the cabbage stems resembles a spoon when broken from the bulb.

Adding this crunchy, leafy green to your weekly vegetable rotation may also help lower your risk for heart disease. According to a study published in the Journal of Public Health Nutrition, high intakes of vitamin C are associated with a 21% reduction in cardiovascular disease mortality compared with those who consumed the least amount of vitamin C. Vitamin C is an antioxidant and an anti-inflammatory vitamin. It may also help to increase the production and release of nitric oxide. Nitric oxide helps to dilate the blood vessels and promotes good blood vessel function.

Bok choy is naturally flavorful when steamed. If you’re not a big fan of its earthy, peppery taste, you can also serve it with a side of oyster sauce. Vegetarians can opt for mushroom oyster sauce.

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Serving 1 Cup