Recipes / Spinach

Spinach & Bok Choy

This is yet another variation on sautéed spinach. Serve with corn bread and black-eyed peas.

1 pound spinach, stemmed and washed
1 medium onion, coarsely chopped
2 to 3 stalks of bok choy, chopped into 1-inch pieces
1 tablespoon butter
Salt and pepper to taste
1 cup chicken broth

Place onion in a large saucepan with chicken broth to cover and boil for about 10 minutes. Add bok choy and cook about 15 minutes more until onions and bok choy are tender. Drain onions and bok choy. Melt butter in a skillet. Add spinach, onions, and bok choy, making sure spinach is coated. Salt and pepper to taste.

Serves 2.

Adapted from www.cooks.com.

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