Potatoes and Bok Choy with Balsamic and Garlic

Driven by a desire to try a dish with bok choy that could be topped with blue cheese, I made up a new recipe. Most of the recipes I found were decidedly asian, so I decided to make my own version of this – I didn’t exactly follow the recipe, but I used it as an inspiration. It turned out really well, so I am breaking tradition and writing down what I did so I can hopefully repeat it. I’m not great with cooking terms so I’m just gonna describe what I did.

This recipe serves 1, double as necessary. Since I didn’t measure anything, all measurements are approximate. When I make it again, I will come back and put in the exact measurements.

1-2 tablespoons olive oil
1/2 tablespoon butter (optional, would probably be fine with just the olive oil)
1/2-1 tablespoon balsamic vinegar
1 medium potato
1 clove garlic, minced
1 stalk bok choy (kinda wish I had used 2) or one head baby bok choy. Separate leaves from stalk(s).
salt and pepper to taste
blue cheese

Potatoes and Bok Choy with Balsamic and Garlic

Heat the olive oil in a pan. Add the minced garlic and cook for 30 seconds. Add the potatoes (chopped into roughly french fry size) and cook for 3-4 minutes, stirring frequently.

Potatoes and Bok Choy with Balsamic and Garlic

While potatoes are cooking, chop the bok choy stalks into approx 1/2 inch pieces. Salt and pepper to taste. Add to the potatoes and cook for about 12 more minutes. Every three minutes, add about a tablespoon of water, stir (scraping the bottom), and cover with a cookie sheet.

Potatoes and Bok Choy with Balsamic and Garlic

When the smallest piece of potato is done (taste to make sure) add the bok choy leaves, chopped fine, and stir constantly for 2-3 more minutes.

Finally, add blue cheese and serve.

Potatoes and Bok Choy with Balsamic and Garlic

Note, I was sure I had burnt the garlic and this would turn out horrible. It was sticking to the pan and looking charred. But after the third time I added water and covered with a cookie sheet, what had looked like a charred mess was sticking to the potatoes and becoming a crusty yumminess. I also used a pan slightly larger than I would normally – I don’t know if that made a difference.

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