Baby Bok Choy with Bacon, Onion and Butter Beans

• 4 slices bacon, cut into 1/4-inch pieces (about 4 ounces)
• 1 pound baby bok choy (about 4 heads)
• 1/2 onion, thinly sliced
• One 15-ounce can butter beans, drained and rinsed
• 1 tablespoon white balsamic vinegar
• Kosher salt

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

bacon, choy, onion, butter beans, white balsamic vinegar, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/baby-bok-choy-with-bacon-onion-and-butter-beans.html (may not work)