Baby Bok Choy with Bacon, Onion and Butter Beans

When you see bok choy you might think stir-fry, but we here treat it like a hearty green, wilting it and softening it in bacon drippings[. Then we add big, creamy butter beans and a splash of vinegar. Serve it right out of the pan or at warm room temperature. And if you have it on hand...stir fresh corn kernels in with the beans.]

Total Time:
25 min
10 min
15 min

4 servings

  • 4 slices bacon, cut into 1/4-inch pieces (about 4 ounces)
  • 1 pound baby bok choy (about 4 heads)
  • 1/2 onion, thinly sliced
  • One 15-ounce can butter beans, drained and rinsed
  • 1 tablespoon white balsamic vinegar
  • Kosher salt
  • Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.

  • Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.

  • Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.

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    This recipe is featured in:

    Summer Produce Guide