Bok Choy, or Asian Cabbage, is high in potassium and Vitamins A & C and it tastes pretty darn good too (with out the super gaseous effects of regular cabbage)!!
1 pound Bok Chok (baby Bok Choy preferred)
1 tablespoon olive oil
3 cloves garlic, chopped
1/4 teaspoon crushed red pepper
8 oz penne pasta (I like Barilla Plus-it has good flavor and more protein & fiber!!)
2 spicy Italian chicken sausages or high quality andouille sausage
1 tablespoon balsamic vinegar
salt & pepper
1 cup reserved pasta water
1. In small sauce pan cover sausages with water and boil until cooked - about 7 minutes - remove from pan and let cool slightly.
2. Meanwhile bring water to boil for pasta. Once water is boiling, drop bok choy in to cook for 1 minute. Remove Bok Choy from pot, rinse in cold water to preserve color, and then dump pasta in to cook.
3. Heat oil in saute pan over medium heat. Add garlic, red pepper, salt and pepper. Let cook until fragrant - tops of 5 minutes - you don't want garlic to burn!
4. While garlic is sauteing, roughly chop up sausages and bok choy into large chunks.
5. When pasta is almost cooked, reserve 1 cup of the pasta water.
6. Mix vinegar, sausage and bok choy in with the garlic oil.
7. Drain pasta and combine with bok choy in saute pan. Add about 1/2 cup of the reserved water. Toss to coat pasta and mix well with other ingredients.
ENJOY!!
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