You probably know this but bok choy can’t be eaten raw. There’s,an enzyme that can cause hypothyroidism. I just wash chop and blanche with a little bit of olive oil, salt and pepper. When it cools I put in the foodsaver bags, a couple of cups each. There’s just 2 of us. Great to add to chicken soup or homemade fried rice, or top a baked potato with it. Very nutritious.
I did NOT know that about bok choy. I adore chinese cabbage salads alas.
I am definitely going to freeze a bunch of blanched stuff though, we do a LOT of stirfry stuff when we have the greens to do that.