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Boc Choy Medley

Boc Choy Medley

1 Hr(s) 50 Min(s)
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1 serving
Original recipe yields 1 serving
1 large head boc choy cabbage
2 peels and cubed potatoes
1 can kidney beans
4 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
2 teaspoon s powdered garlic
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Let's Make It
1
Wash and cut boc choy into slices. Place in pot with 1 1/2 cups water. Cook until half tender. Meanwhile, peel and cube potatoes and set aside. Open can of kidney beans and set aside
2
Put olive oil in small pan. Do NOT have the heat high it might burn the garlic powder. Add the salt and pepper, stir. Add the garlic powder. Lift off burner so it does not scorch…when it just starts to turn brown lift off heat. Set aside.
3
When the Boc Choy is almost tender, drain the water off, put in smaller pot then add the potatoes and the kidney beans. Add the olive oil mixture from the pan. Cook until potatoes are tender.
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