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.
- 1 tbsp coconut oil
- 1 red onion, thinly sliced
- 2 bunches pac choi
- 1 tbsp grass-fed butter
- Sea salt and pepper to taste
- Cut the pac choi where the leaves and stem meet. Chop the stem into ½ inch pieces and the leaves into ribbons.
- 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.
- Once onions just begin to brown, add the stems of the pac choi and cook another couple minutes. Sprinkle with salt and pepper.
- Add the pac choi leaves and butter and toss until leaves have just wilted. Remove from heat and enjoy.