Christine Sullivan “I made up this recipe a couple of years ago and people seem to like it – enjoy!”
1-2 large heads of Bok Choi or 6 baby Bok Choi
2-4 Tbs olive oil
1 pkg diced pancetta (4 oz.)
2-3 large cloves garlic, chopped
½ tsp crushed red pepper (optional)
¼ cup water or white wine or stock
Low sodium tamari or soy sauce
Wash thoroughly and trim the bok choi.
Keeping separate, chop the stems into ½’ chunks and chop the leaves into 1-2” pieces.
Add olive oil to saute pan on medium heat.
Add pancetta and cook until the fat begins to render,
Add the stems and garlic and saute until tender—do not brown the garlic
Raise the heat, add the liquid and several dashes of soy sauce and red pepper if desired and add the leaves
Cover, lower heat, and cook for 5-8 minutes until the leaves are tender but not soggy.
Serve over quinoa or wild rice