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Choose thick, firm stalks and bright leaves. Bok choy is also called Chinese cabbage or pak choi.
This mild, slightly sweet cousin of cabbage is a super source of calcium because it's low in oxalate, a compound in many greens that blocks absorption of the mineral. The veggie also has 25 kinds of cancer-fighting antioxidants called polyphenols, one study found.
Fresh ideas: Small, tender baby bok choy is great in stir-fries or tossed with oil, salt, and black pepper and roasted at 400 degrees for five minutes. If you're cooking the regular-size kind, make a side dish by chopping the stalks and sautéing them in oil with garlic, ginger, and reduced-sodium soy sauce for three to four minutes. "Then add the greens a few minutes before serving, so that the stalks are tender and the leaves are just wilted," Moon suggests.