Baby
by Vivian Sun
bok choy, when cut,
is stiff. First, thwack
the stalk: rhythmic,
almost therapeutic.
Then scrub dirt
off stems. It’s easier
to fit more in a bowl
if baby’s not whole.
Don’t scrub too hard
or the cellulose walls
will break. Peeled baby
bok choy is unhappy.
Crush garlic with stainless
steel; dice like mincemeat.
Smother baby with a clang:
out of the fire, into the pan.
Baby is finicky and won’t
cook until five minutes pass.
Salt is hypertonic: bring on
the waterworks, no yawns.
Cover but don’t leave
for too long. Serve
and eat. Baby’s hungry
and bok choy’s ready.