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Sautéed Baby Bok Choy with Caraway

Scott Phillips

Servings: 4

This quick side is a departure from the usual Asian flavors that enhance bok choy. Serve with pork loin or sausages.


  • 3 oz. bacon, chopped
  • 1/2 tsp. caraway seeds
  • 1 lb. baby bok choy, sliced 1/2-inch crosswise
  • Kosher salt and freshly ground black pepper
  • 2 tsp. cider vinegar

Nutritional Information

  • Calories (kcal) : 50
  • Fat Calories (kcal): 30
  • Fat (g): 3
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 10
  • Sodium (mg): 300
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 4


  • In a 12-inch skillet, cook the bacon over medium-high heat until crisp, 3 to 4 minutes. Add the caraway seeds and cook for another 15 seconds. Lower the heat to medium, and add the bok choy, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until tender and browned in spots, 4 to 5 minutes. Add the vinegar, and cook until almost evaporated.


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