The flavor is mildly cabbage-y and baby bok choy cooks up juicy-sweet. Rinse under cold running water to flush out intra-foliage dirt, then braise the small heads whole or halved lengthwise in a water-broth combo with a pat of butter. You can also blanch briefly in salted water, then saute in e.v. oil with sliced mushrooms, adding a splash of soy sauce and sesame oil.