csa challenge #1

last week our csa started up and i was feeling adventurous.
instead of "swapping" out the bok choy that came in our bushel with some more spinach or lettuce,
 i decided to keep it and see what it was all about.

known as chinese cabbage, who knew bok choy was low in calories and high in vitamin C, A, and K?
certainly not me!

i found this recipe on all recipes and gave it a whirl.
it was amazing!
bacon and anything is good, right?
at least that's always casey's motto.

so, if you find yourself with some bok choy this spring and don't know what to do with it, i highly suggest this recipe.
i don't think it will disappoint.
if you're just looking for something new to try, i'm gonna go out on a limb and say bok choy may be worth trying??
i don't know ... that's still up for debate.

bacon-y bok choy

4 slices bacon, chopped

whole bok choy

1 teaspoon olive oil (I used grapeseed – higher smoke point than EVOO)

1/2 small red onion, chopped

teaspoon red pepper flakes

1 teaspoon minced garlic

salt to taste

Fry bacon in a large skillet over medium heat until crispy.

Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet.

Add the olive oil, onion, red pepper flakes and garlic.

Cook and stir over medium heat until the onions are starting to be tender.

Add the bok choy, and place a lid on the pan.

Let cook for 3 to 5 minutes.

Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes.

Stir in the bacon, and season with salt.

Serve hot!