Fine Cooking

Servings:4

This quick side is a departure from the usual Asian flavors that enhance bok choy. Serve with pork loin or sausages.

Ingredients

3 oz. bacon, chopped
1/2 tsp. caraway seeds
1 lb. baby bok choy, sliced 1/2-inch crosswise
Kosher salt and freshly ground black pepper
2 tsp. cider vinegar

Calories (kcal) : 50
Fat Calories (kcal): 30
Fat (g): 3
Saturated Fat (g): 1
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 1.5
Cholesterol (mg): 10
Sodium (mg): 300
Carbohydrates (g): 2
Fiber (g): 1
Sugar (g): 1
Protein (g): 4

Preparation

In a 12-inch skillet, cook the bacon over medium-high heat until crisp, 3 to 4 minutes. Add the caraway seeds and cook for another 15 seconds. Lower the heat to medium, and add the bok choy, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until tender and browned in spots, 4 to 5 minutes. Add the vinegar, and cook until almost evaporated.

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