Stir Fried Greens And Beans

Russ Myers


This Chinese inspired Italian stir fry dish is sure to be a winner in your family.

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4 / 6 servings


15 Min


15 Min




8 oz
bok choy (or swiss chard)
8 oz
napa cabbage
romaine lettuce leaves
1 large
2 clove
6 slice
2 Tbsp
olive oil (or vegetable oil)
1 tsp
dried oregano leaves (crushed)
1/2 tsp
1/8 tsp
crushed red pepper
16 oz
white kidney beans (drained and rinsed)
hot cooked ziti (or penne, or noodle)
grated parmesan cheese

Directions Step-By-Step

Separate bok chow leaves from stems. Rinse and drain. Cut bok chow stems diagonally into 1/2 inch thick slices. Cut bok chow leaves crosswise into 1 inch slices. Keep leaves and stems in separate piles. Rinse cabbage and cut crosswise into 1/2 inch slices. Rinse romaine leaves and drain. Tear leaves into 2 inch pieces. Slice onion and chop garlic. Cut bacon slices crosswise into 1 inch pieces.Heat the wok over medium high heat until hot. Add bacon and stir fry until crisp and brown. Remove bacon to a small bowl and discard all but 1 tablespoon of bacon fat. Drizzle oil into the wok and heat 30 seconds. Add onion and bok chow stems and stir fry 2 minutes.Add garlic, oregano, salt, red pepper, and beans to the wok; stir fry until beans are heated. Add bok choy leaves, cabbage, and romaine; stir fry until greens are wilted.Transfer to a serving bowl; sprinkle with bacon.Serve with pasta. Sprinkle with cheese.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Heirloom