Bok Choy is one of those vegetables that you see at the grocery store but never buy...Well you should start now. Adding more greens into your diet is a great way to get the nutrients you might be lacking. Leafy greens like Bok Choy is one of the best vegetables in the Cabbage Family. Here are some of the highlights of why you should be eating more Bok Choy:
- Source of phytonutrients and antioxidants, which are great for disease prevention.
- Low carbohydrate content, making it such a great Paleo food.
- Source of Folic Acid, beneficial for women as Folic Acid is an essential prenatal care vitamin
- High in Calcium - Almost as much as a cup of milk
- High in Potassium - good for your blood pressure
This recipe uses a combination of Cabbage and Bok Choy, which is topped with Bacon, creating a great flavor.
Braised Cabbage and Bok Choy
- 1 medium cabbage sliced thinly
- 1 pound Bok Choy
- 1 small onion, sliced
- 1 red bell pepper sliced
- 3 T Sesame Oil
- 1 tsp Garlic
- 2 tsp Ginger
- 1 tsp crushed red pepper
- salt and pepper to taste
- 8 oz bacon finely chopped
Wash Bok Choy in cold water and dry with paper towels. Cut leaves from stem and cut into larger pieces. Chop the stem into smaller pieces.
Heat a small pan over high heat, and add diced bacon. As it begins to sizzle, reduce the heat to medium and cook until crisp and the fat is released, about 10 minutes. Set aside.
In a large skillet or wok, heat oil over medium high heat. After oil is hot, add crushed red peppers, garlic, and ginger. Cook for 1-2 minutes.
Add sliced onions and bok choy stems. Continue to cook and stir frequently. Onions will start to turn brown.
Add red bell peppers and cabbage. Keep mixing until cabbage starts to shrink. Once cabbage has begun to shrink down and its moist, add bok choy leaves and cover. Cook for about 3-5 minutes, bok choy will whither down.
Once bok choy is cooked, add salt and pepper to taste. Add diced bacon. Mix well.
Serve and enjoy!