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 |
| Active: | 25 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
I used 400 g of streaky bacon, 3 bunches of baby bok choy, 2 cans of whatever beans I had (chickpeas and kidney beans), and a large onion. Didn’t have white balsamic, so I used the usual. Didn’t have the specified cheeses, so I grated fresh parmesan. Unexpectedly lovely! 4 of us devoured it all. Thanks for the great recipe.
I didn’t have butter beans so I used red kidney beans and of course I had a green onion and I added mushrooms to the mix beautiful beautiful picture
I was not sure at first I would like it, but i loved it. I used cannellini beans instead because that is what i had instead. This will be on my lists of recipes that i will use.
I made this for lunch following the recipe exactly except I omitted the (Yup, I don’t do bacon). This was delicious, filling, and very pretty. I will definitely make this again.
Wonderful, just wonderful. I couldn’t find baby bok choy so I used regular bok choy (2) instead. This is a quick and light meal. Will definitely make again.
This reminds me of my southern grandma’s green beans, but elevated. I added some chili paste to add heat.
Almost a meal in its self. I substituted navy beans because I had them
Had to sub a can of rinsed/drained navy beans (all I had), which added a delicious creamy texture to the whole dish. Aside from that, followed the recipe and let the whole thing simmer a little longer than instructed to let all the flavors marry. WOW. Outstanding. Will definitely make again, and soon. Would’ve posted a picture, but the food was devoured too quickly.