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Boc Choy Medley
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Boc Choy Medley

1 Hour 50 Minutes
1 Hr 50 Min Cook
What You Need
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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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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