Tuesday, June 30, 2015

#323: Baby Bok Choy with Butter Beans and Thyme

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

  1. Cut the stems from the bok choy and the leafy tops into 1 inch pieces.  
  2. Add your oil to a sauce pan or skillet and let it heat up on medium-high heat.  
  3. Add your bok choy stems to the skillet and cook until slightly softened, about 2 minutes.
  4. Add the butter beans to the pan and let them warm through for about 1 minute.  Then add in your thyme. 
  5. 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).  


  1. What a great side dish!! I bet it's extra delicious made with coconut oil :)


    1. Thanks, Sues! Um, YES, basically everything cooked in coconut oil is delicious haha. That stuff is on the list of best things ever invented!

  2. This is so different to how I deal with bok choy! I like your Western take on it. :D

    1. Thank you! This is even different from how I normally would prepare bok choy, but I thought maybe trying a Western twist would be something nice to try and it was, but I think I prefer an Eastern take (i.e. sambal/gochujang or some other chili paste, soy sauce, garlic/ginger mmm!)


It’s always a pleasure to get feedback from all our readers. Please leave your name or contact info. Thanks for stopping by!

Print Friendly

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF