Bok Choy and Cannellini Beans
Bok choy and cannellini beans are a great duo. Add in sauteed chopped garlic, sweet onion, white wine, chicken broth and Reggiano Parmesano and you have a symphany. This is such a flavorful dish with the freshness of the leafy greens and the creaminess of the cannelini beans. Not to mention, it makes top tier for healthy dishes and goes with everything like grilled Asian salmon, stuffed roulades of chicken, sauteed chicken breasts, sea bass and green goddess sauce, or as a side dish to mama Maria’s secret manicotti, or to a slow cooked pasta sauce 101 dish.
Ingredients- Serves 6 people:
- See reicpe for GRILLED ASIAN SALMON (optional)
- 12 oz. fresh bok choy (I buy my amazing bok choy from Hong Kong Grocery on the corner of Whitney Ave. and Trumbull St. in New Haven)
- 1 can cannellini beans
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1/2 lg spanish onion or Vidalia onion finely chopped
- 6 lg garlic cloves finely chopped
- 1/4 cup grated Reiggiano Parmesan
- 1/2 Tsp salt (1/4 Tsp when you are sauteing the onion and garlic and 1/4 Tsp when you add in the bok choy)
- Pinch of red pepper flakes
- Dash of blk pepper
Directions:
- Drain and rinse cannellini beans
- Cut off the end stems of Bok choy freeing up the leaves
- Rinse and spin bok choy in salad spinner, and pat dry with paper towel
- Finely chop 1/2 Spanish onion and 6 cloves of garlic
- Sauté onion, garlic and pinch of crushed red pepper flakes and 1/4 Tsp salt in 1 Tbsp olive oil in lg pan on medium/low for about 10 minutes til lightly golden
- Splash in 1/2 cup white wine to de-glaze pan turning heat up to medium/high
- Bring to simmer 1 minute and add in cannellini beans, simmer 2 minutes more
- Add in bok choy, 1/2 cup of chicken broth, 1/4 Tsp salt, dash of pepper and cover for 3 minutes
- Uncover and turn bok choy leaves with tongs every minute while sauteing for another 3-5 minutes til tender but not mushy
- Turn heat off Add in 1/4 cup Reggiano Parmesan and gently mix through and serve