This side dish, or quinoa bowl topping, is incredibly simple and fast to prepare. Bok choy also isn't one of those cumbersome veggies to prep, so that's certainly a plus. No peeling or chopping through a hard outer shell, woohoo! I liked adding thyme in here, because as you usually see bok choy in Chinese dishes, using butter beans and thyme allows for a different approach to preparing a bok choy dish, and I have to say I like changing things up a little. Expect the unexpected!
Baby Bok Choy with Butter Beans and Thyme
1 tbsp coconut oil or olive oil
1 pound baby bok choy (about four heads)
One 15-oz can butter beans, drained and rinsed
1 tbsp dried thyme
salt and pepper to taste
- Cut the stems from the bok choy and the leafy tops into 1 inch pieces.
- Add your oil to a sauce pan or skillet and let it heat up on medium-high heat.
- Add your bok choy stems to the skillet and cook until slightly softened, about 2 minutes.
- Add the butter beans to the pan and let them warm through for about 1 minute. Then add in your thyme.
- Immediately after adding your thyme add in your bok choy "leafy tops" and let them cook until wilted, about another 1 minute.
This is the perfect side dish for grilled chicken or pork, or include it as a protein filled topping for a quinoa bowl (I tried this out one day for lunch and it was delicious).