Preheat oven to 400 Deg. F Set out a large shallow glass or metal baking dish.

Slice off the dark green leaves and then slice the white stalks in half lengthwise. Rinse and soak the baby bok choy in cold water to remove any grit or bugs. Yes bugs like to live in baby bok choy. Dry after soaking. You can do this by setting out on paper towels.

Place the stalks in a baking dish, roughly chop the leaves and set those aside.

In a medium sauce pan over med-low heat, melt the coconut oil and add the garlic slices and heat until the garlic starts to turn brown. Quickly remove the garlic with a slotted spoon and discard the garlic and turn off the heat. Using a pastry brush or a spoon divide half of the garlic oil over the baby bok choy stalks in the roasting pan, saving the remaining oil in the saucepan. Season with ground black pepper, lemon juice and sea salt if using balsamic vinegar. If using soy sauce don’t add additional salt.

Roast the baby bok choy stems for 20 minutes. Once they have been roasting for 15 minutes, heat the pan of remaining garlic oil to medium high and add in the walnuts and sauté, being careful not to burn them, about 2-3 minutes. Add in the reserved leaves and either the tamari, soy sauce or balsamic vinegar and remove from heat. Stir gently until the leaves start to wilt. Remove the stalks from the oven and divide amongst plates. Top the stalks with the sautéed leaves and walnut mixture. Serve hot.