Bok Choy with Bacon & Onions

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!?

Bok Choy with Bacon & Onions
Recipe Type: Side Dish
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 4
Great way to use up those CSA greens!
  • 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
  1. Cut the 4 slices of bacon into a large dice.
  2. Fry it up in a skillet over med-high heat until it’s all happy and browned and crispy.
  3. Meanwhile, dice the onions and mince the garlic.
  4. Wash your bok choy, cut off the root and hard stems, and chop into big pieces.
  5. Put the crispy bacon a paper towel and set aside.
  6. Add a splash of olive oil to the pan and reduce the heat to med-low.
  7. Sauté the onion, red pepper flakes and garlic until they’re all nice and sweet and tender and lightly browned.
  8. Add the bok choy or whatever greens you like.
  9. Cover and cook over low med-heat for about 5 minutes.
  10. 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.
  11. Return the bacon to the pan, mix it up and season to taste.
  12. Serve immediately.

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10 Responses

  1. I also got some with my share from the CSA. I split them in half. Brushed them with a little olive oil, garlic, salt and pepper and grilled them. You gotta watch them cause they “brown” real fast. Husband liked them, but I thought they were bitter. Everything taste better with bacon.

  2. Jo Lynne,

    I am loving you these days! We are getting bok choy this week from our CSA…again was wondering what am I going to do with it?! You always come through with great recipes! Thanks!

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