Braised Bok Choy with Bacon, Onions, and Lima Beans

Ingredients:

• 450 g small bok choy (about 4 bunches)
• 4 slices bacon, cut into 0.5cm pieces (about 110g)
• Half an onion, thinly sliced
• 1 can (425 g) lima beans, rinsed
• 1 tbsp white balsamic vinegar

Preparation:

1. Place the bacon in a large skillet and cook over medium heat, stirring occasionally, until crisp, about 6 minutes. While the bacon is cooking, cut the bok choy stems into 1-inch-thick pieces and the tops into 3-inch-thick pieces.
2. Add the onion to the bacon and cook, stirring, until slightly softened, 4-5 minutes. Add the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, reserving the rendered fat in the pan.
3. Add the bok choy stems to the pan, increase the heat to medium-high, and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture to the pan and season with salt to taste. Serve warm or at room temperature.