You know you’ve turned your children into food snobs when life circles around brown bags of groceries. The last time I brought bok choy home you would have thought my daughter found a new car in the bottom of the bag. Last night as I wandered the grocery looking for something to go with my rib steak again I heard the faint begging sound tinged with excitement; “honey would you make some bok choy?” from my best friend.

This type of green is simple and fast. You could almost sauté it with anything and it would taste lovely. I have a recipe that my daughter and I developed together.

Ingredients
2 bunches of baby bok choy or 1 bunch of regular bok choy
4 Tablespoons of Worcestershire
2-3 cups of organic beef broth
2-3 strips of bacon
1 cup of sliced mushrooms (preferably, dark mushrooms. Last night I used Shitake which were divine in the past I’ve used crimini and porcini)
1/4 cup of pine nuts
1/4 cup of sliced onions
1 Tablespoon of garlic

Preparation
Cut bacon into small pieces and sauté until brown
Add onion, garlic, Worcestershire and pine nuts sauté for 2-3 minutes
Add broth and mushrooms and bring to fast boil
Add bok choy stems first and allow to cook over high heat for 3 minutes (baby bok choy) or 5 minutes (regular bok choy)

Present on a large plate with with the mushrooms, bacon and pine nuts heaped onto the top.
Ladle a bit of the sauce onto the plate.
This is a really healthy and filling dish - you can serve it as a side dish or eat it as a main dish.

Variations:
- Its not necessary to use the bacon however I find pork fat makes everything better.
- You can use Vegetable broth with Worcestershire if you are a vegetarian, use darker mushrooms for more flavor.
- Safe the sauce for roux or stew or as a soup base. Its easy to freeze and will last for a week or two.

Served with:
Grilled and marinated rib steak
Baked potatoes

Wine:
1 Bottle of southern French Red