I adapted the recipe from my Cooking Light magazine, April 2008 issue.

I am in action to find new & tasty dishes for my “bento” lunches. I am finding it a means to eating healthy more often. I premade some rice patties that are individually wrapped in the freezer. Pop one out the night before, unwrap, and its defrosted the next day as an easy addition to my lunch box!

So, I am flipping through my magazine to get some ideas (all the while drinking my morning hazelnut coffee – ya, i know… I can’t get enough of good food magazines and good cooking shows)… and I came across this recipe. Actually, the Cooking Light recipe is actually Sauteed Chard with Pancetta. I adapted with what was stocked in my fridge – bok choy & bacon.

Well, what I like about this recipe is that it’s quick & simple to prepare. Always looking for a tasty time saver recipe. Especially with my hectic schedule! Two kids. Maybe, three…does the husband count as a kid? School, work, kid’s school, homework, gymnastics, shopping, cleaning, etc… I could go on forever!

I hope you will enjoy this recipe. I have to say it’s quite good. Watch your crushed red pepper ratio. It’s dependant on your taste buds. And the 1/4 teaspoon does put a nice kick to the taste. Great combination. Perhaps, add some eggs and you have an omelette! hehe. Enjoy!

So here it is…

SAUTEED BOK CHOY WITH BACON

2 bunches Bok Choy (about 3/4 pound)
1/2 Cup bacon, sliced
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
2 Tablespoons grated fresh Parmigiano-Reggiano cheese

1. Rinse and drain bok choy; pat dry with paper towels. Trim stalks from bok choy leaves, reserving stalks and leaves. Coarsely chop stalks to equal 1 cup; discard remaining stalks. Chop leaves.

2. Heat a large nonstick skillet over medium-high heat. Add bacon to pan; saute 2 minutes or until lightly browned, stirring frequently. Add garlic and bok choy stalks to pan; saute 2 minutes or until tender, stirring frequently. Add half of choy leaves to pan; saute 1 minute or until leaves wilt, stirring frequently. Add remaining choy leaves and red pepper to pan; saute 1 minute or until leaves wilt, stirring frequently. Sprinkle with cheese.

Yield: 6 servings (serving size: 1/2 cup choy mixture and 1 teaspoon cheese).

CALORIES 37 (51% from fat); FAT 2.1g; PROTEIN 2.4g; CARB 2.6g; FIBER 1g; CHOL 5mg; IRON 1.1mg; SODIUM 224mg; CALC 49mg

Sorry, it’s not the best pic. Nighttime & kitchen light don’t equal good pics with my point & click Nikon Cookpix cam.

The cheese ties this whole dish together! mmm…. I’m eating this as a main dish with my premade sushi carrot rice. As I started to give it a taste test, it was hard not to eat the whole thing! Mmmmm…. But, I laid my lunch remains on a bed of lettuce. I did this to separate this dish from my rice. And popped the lid on & in to the fridge for tomorrow’s lunch. I can’t wait! Yummm… It seems a good way to make a Monday seem like a Friday!