Braised Bok Choy
There’s nothing like a hot meal for breakfast, especially when it doesn’t have eggs or bacon in it. Don’t get me
Ingredients
- 1 lb (455 g) ground chicken
- 0.8 tsp finely ground sea salt
- 2 tbsp diced white onions
- 2 leaves fresh sage, chopped
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- 1 clove garlic, minced
- 0.5 tsp ground black pepper
- 0.5 tsp fresh thyme leaves
- 1/8 tsp red pepper flakes
- 3 tbsp coconut oil, avocado oil, or ghee,
- 5 cup (350 g) chopped bok choy
Instructions
- 1
Place all the ingredients for the sausages in a large mixing bowl and mix until fully incorporated. Heat the oil in a large frying pan over medium-low heat. While the oil is heating, form the chicken mixture into patties: Using a ¼-cup (60-ml) scoop, scoop up and shape the mixture with your hands to form 10 balls about 1¾ inches (4.5 cm) in diameter. Place the balls in the hot pan and press down until the patties are ¼ inch (6 mm) thick. Cook the sausages for 10 minutes per side, or until golden on the outside and cooked through. Transfer the cooked sausages to a serving plate. If you wish, place them in a 180°F (82°C) oven to keep warm. Place the bok choy in the same pan, cover, and cook over medium heat for 5 minutes, or until fork-tender. Transfer the cooked bok choy to the serving plate with the sausages and enjoy.