Baby Bok Choy with Bacon, Onion and Butter Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 214 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 19 milligrams
- Sodium
- 658 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 6 grams
- Protein
- 10 grams
- Sugar
- 3 grams
- Total: 25 min
- Active: 25 min
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
- 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.