Sauteed Bok Choy With Bacon and Green Apple

Submitted by New Housewife

"I recently signed up for a farm delivery service and have had to get creative with vegetables that I am unfamiliar with. This recipe pulls from my southern roots and is similar in preparation to the way my mama used to cook collard greens. It is a more simple and much healthier version that pairs well with pork or fish. Hope ya'll enjoy!"

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 2

ingredients

• 1 bok choy
• 2 slices of uncooked Canadian bacon, chopped into 1/2 inch cubes
• 2 shallots, finely chopped
• 1⁄2 cup white wine
• 1⁄2 cup chicken stock
• 2 tablespoons olive oil
• 1⁄2 small granny smith apple, peeled and chopped into 1/2 inch cubes
• salt and pepper

directions

1. First, prepare Bok Choy by making a cut about 2 inches from bottom. This will separate it into individual stalks. Make a horizontal cut along each stem to separate greens. (Be sure to wash thoroughly as dirt may be trapped inside). Cut each stem into "half-moons" approximately 1 inch thick. Place aside.
2. Loosely chop greens (I find it easiest to stack 2-3 leaves together, roll them, make a horizontal cut, then chop the stack vertically.).
3. Add olive oil, Canadian Bacon, and shallots to medium heat pan. Brown ingredients.
4. Once ingredients brown, deglaze pan with white wine.
5. Add Bok Choy stems to mixture. Season with salt and pepper. Cook approximately 15 minutes until tender using chicken stock to deglaze pan as needed.
6. Once stems are tender, add greens and green apple. Cook an additional 15-20 minutes.