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First, trim the ends and discard them. And, remove any discolored outer stalk. Then rinse the stalks and bulbs, removing any dirt or grit, and drain in a colander.
Slice each bulb in half lengthwise. If there are any large ones, you can quarter them. Then pat them dry with some paper towels.
Next, pour the olive oil and garlic into a skillet, and turn on moderate heat.
Then add the bok choy and sauté them and cook it without stirring, until the bottoms start to brown. Add some crushed red pepper flakes. Then use kitchen tongs to flip them over.
Sauté the other side, scatter some salt over them, and cook for additional 2 to 3 minutes until they are golden.
Remove and transfer to a warm serving platter and serve. Taste, and adjust for salt if needed.