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.
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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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