Chinese cabbage or Pak Choy belongs to the cabbage family, but its shape and taste resemble chard and spinach. It is very tender with thick white stems and dark green leaves. It is very present in Asian food. It has great anti-inflammatory properties. Rich in beta-carotenes, calcium, iron, fiber and folic acid, it is one of the green leafy vegetables that has gained great popularity in recent years due to its high nutritional content. Spain has become one of the largest producers in Europe.
We can prepare them in different ways cooked in broths, steamed, braised or baked. this recipe is very simple.
- 7 chinese cabbages
- 3 garlic cloves
- 100gr of bacon
- Olive oil
We wash and cut the cabbages and reserve. Chop and brown the garlic in the olive oil incorporate the bacon cut into strips, when it is golden brown add the cabbages and sauté until they are tender. They are done right away.