Sautéed Pac Choi

Pac choi, or Chinese cabbage, often shows up this time of year in your CSA (Community Supported Agriculture) basket. It’s a good source of vitamin A and vitamin C, and is a crisp mild vegetable that reminds me of the more common bok choi. But, what does one do with pac choi?

 

With farm fresh produce, or greens I’m less familiar with, I like to keep it simple. This easy recipe highlights the pac choi and is a quick side for busy nights.

 

 

Sautéed Pac Choi
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Ingredients
  • 1 tbsp coconut oil
  • 1 red onion, thinly sliced
  • 2 bunches pac choi
  • 1 tbsp grass-fed butter
  • Sea salt and pepper to taste
Instructions
  1. Cut the pac choi where the leaves and stem meet. Chop the stem into ½ inch pieces and the leaves into ribbons.
  2. Heat a large sauté pan over medium to medium-high heat. Melt the coconut oil in the pan and then add the sliced onion. Cook for about 3 minutes, tossing occasionally.
  3. Once onions just begin to brown, add the stems of the pac choi and cook another couple minutes. Sprinkle with salt and pepper.
  4. Add the pac choi leaves and butter and toss until leaves have just wilted. Remove from heat and enjoy.


 

 

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