We got bok choy from our CSA this week. I had to post a picture on Facebook and ask what it was because I had no idea. I also didn’t know what to do with it.
Everyone said, “STIR FRY!” But I wasn’t in the mood to stir-fry so I turned to my good friend The Google and found this recipe on AllRecipes.com for Bacon-y Bok Choy.
I was a bit intimidated to try a new veggie, but I figured it HAD to be good with bacon. I WAS RIGHT. It was so good. My kids lapped it up. Seriously, I considered grabbing the video camera, because who would believe kids can like a veggie so much!?
My six year old took a bite, declared it “the best ever” and said that she was going to “save the best for last”. Then she proceeded to eat her burger and THEN finish with the bacon-y bok choy.
True confessions: our bok choy was rather small so I also threw some Tat Soi in with it. I have never even HEARD of Tat Soi, but it looked similar, and I rightfully assumed that it is probably prepared similarly as well. (I know it was rightfully, because I just found this post: What is Tat Soi? by Food Blogga, and she confirmed my hypothesis.) Plus, it was yummy.
I pretty much followed the recipe to a T, except for the addition (or I guess it was more of a substitution) of the Tat Soi, and I had baby spring onions from the CSA that I used instead of the red onion. And really, you can make this recipe with any leafy green. I cook my collard greens this way but they do need to cook longer than the bok choy.
Now I ask you, does this not look divine!?
- 4 slices bacon
- 2 pounds baby bok choy (or other sturdy leafy green)
- 1 teaspoon olive oil
- 1/4 cup diced onion
- 1 tsp red pepper flakes
- 2 cloves garlic, minced
- salt to taste
- Cut the 4 slices of bacon into a large dice.
- Fry it up in a skillet over med-high heat until it’s all happy and browned and crispy.
- Meanwhile, dice the onions and mince the garlic.
- Wash your bok choy, cut off the root and hard stems, and chop into big pieces.
- Put the crispy bacon a paper towel and set aside.
- Add a splash of olive oil to the pan and reduce the heat to med-low.
- Sauté the onion, red pepper flakes and garlic until they’re all nice and sweet and tender and lightly browned.
- Add the bok choy or whatever greens you like.
- Cover and cook over low med-heat for about 5 minutes.
- Then remove the lid, turn the heat back up to medium, and stir it around. Let it cook another few minutes until it’s tender.
- Return the bacon to the pan, mix it up and season to taste.
- Serve immediately.
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