North African Sautéed Collards and Bok Choy

Beth Moncel of Budget Byte$ writes: “Lace whole wheat pasta and kale with garlic, Parmesan, and a little butter,
they take on a whole new personality. Add a pinch of crushed red pepper flakes if desired.” http://nymag.com/listings/recipe/sauteed-collard-greens/
4 servings

Ingredients

• 6 slices bacon
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 garlic cloves, halved
• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 1 tablespoon grainy mustard
• 4 cups thinly sliced collard greens
• 4 cups very thinly sliced bok choy

Directions

1. Cook the bacon in a large skillet until crisp, or on a sheet pan at 425 degrees F for about 10 minutes,
   or until crisp.
2. Drain on paper towels, then crumble into small pieces.
3. Combine the oil and butter in a small saucepan, add the garlic and bring to a simmer over low heat.
4. Reduce the heat and cook for 10 minutes, or until the garlic is golden brown, taking care not to let it burn.
5. Remove the garlic with a slotted spoon and set aside; reserve the oil.
6. In another small saucepan, bring the coconut milk and soy sauce to a boil.
7. Remove from the heat, and stir in the mustard and bacon.
8. Heat 2 tablespoons of the reserved garlic oil in a large skillet over high heat.
9. Add the collard greens and bok choy; cook, stirring frequently, until the greens start to wilt.
10. Stir in the coconut-milk mixture, and cook until the greens are tender and the sauce has thickened.
11. Add reserved garlic.

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