This keto-friendly side dish is made with bok choy, a relative in the same family as broccoli and cauliflower. The base looks similar to broad, white celery, while the tops fan out into dark leafy greens, that remind me of collard greens. Since the bottom needs a bit more time to cook than the tops, this recipe has you cook the bok choy in stages:
2 strips of thick-cut bacon
1 large head of bok choy, trimmed and rinsed, cut into 2 inch chunks
3 tablespoons of tamari (wheat free soy sauce)
1 tablespoon sriracha
1 tablespoon sesame oil
3 tablespoons rice wine vinegar
2 cloves of garlic, minced
1 tablespoon of freshly grated raw ginger
2 tablespoons of Swerve, confectioners style
6 tablespoons coconut oil
- Heat a large skillet over medium heat. Roughly chop the bacon into 1 inch pieces. Add to the heated skillet and cook, stirring occasionally, until crispy. Remove bacon from the pan with a slotted spoon and drain on a plate lined with paper towels.
- Place the white end pieces of the bok choy into the bacon grease in the already heated skillet. Cook, stirring occasionally, for about 4 – 5 minutes, until the pieces start to brown a bit on the ends.
- While the white ends cook, combine tamari, sriracha, sesame oil, vinegar, garlic, ginger, and Swerve and a blender and blend until smooth. (Sometimes Swerve can clump together if you try to mix it with a fork, which is why I recommend a quick whirl in the blender.)
- Add the green parts of the bok choy now to the skillet, on top of the white parts. Gently stir. Pour the tamari mixture over the bok choy and cook for 2 – 3 more minutes, until the greens are slightly wilted. Add the bacon and stir. Dish into 6 portions, topping each serving with 1 tablespoon of coconut oil. Serve immediately.
Yield: 6 servings
Nutrition info per serving: 184 calories, 3.9 g carbs, 1.1 g fiber, 18 g fat, 4 g protein
RDA info: B6 12%, folate 16%, vitamin A 86%, vitamin C 78%, vitamin K 55%, calcium 10%,