Diane's Bok Choy and Kielbasa Skillet Dinner

This is a great way to use up that CSA bok choy, especially if someone in the crowd is not fond of “cabbage” type veggies.  The kielbasa lends a savory note to the bok choy, and renders this a quick meal on the table in 15 minutes!  It can also be easily doubled or quadrupled - depending on size of family!  Enjoy.

Ingredients:

• 1 teaspoon olive oil
• 1 medium onion, cut in half, then sliced in thin slivers
• 2 tablespoons butter, separated
• 1/4  pound kielbasa, cut into 1/2 moon slices
• 3 whole carrots, julienned
• 1/2 bunch Bok Choy, chopped crosswise, including white stalks
• 2-3 tablespoons white wine
• 1 1/2 teaspoons dijon mustard
• 1/2 to 3/4 cup chicken stock, as needed

Directions:

1. In a large skillet or wok, heat up olive oil over medium high heat. Add onions and sauté for 2 minutes or until soft.
2. Add kielbasa and sauté for approximately two minutes, stirring contents.
3. Add 1 tablespoon butter, and melt; add carrots, continuing to stir.
4. Add bok choy and stir, mixing ingredients thoroughly.
5. Meanwhile, in a small bowl, stir together chicken stock and mustard, forming light sauce.
6. Pour white wine into skillet, stirring ingredients, and incorporating wine into vegetables and kielbasa to deglaze pan.  Add a little more wine if dry.  Continue to cook and stir, making sure all ingredients reach a crisp-cooked stage of “doneness”.
7. Add mustard/chicken stock mixture, and cook until broth is reduced.  Add last tablespoon of butter, and stir until mixed.

Recipe By: Diane Fernald
Serving Size: 2