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Bok Choy with Speck Alto Adige and Asiago Cheese

East meets west in this Italianized version of bok choy with crispy Speck Alto Adige and Asiago cheese. SERVES 4


1 tablespoon extra virgin olive oil (plus extra for pan)

2 large cloves garlic, peeled but left whole

4 whole baby bok choy, rinsed, dried and each cut in half, lengthwise

Salt and coarse ground black pepper to taste

1 cup grated Asiago cheese

1/4 pound Speck Alto Adige diced


Heat the olive oil over medium heat in a sauté pan large enough to hold the bok choy in a single layer (or use two smaller pans).

Add the speck and cook until it is crispy; remove from pan and drain on paper towel.

If the pan seems dry, add a little more olive oil.  Add the garlic to the pan and allow it to soften; add the bok choy halves cut side down.  Cook gently over medium heat until a knife is easily inserted into the core of the bok choy.  Turn them over and season them with salt and pepper.  Divide and sprinkle the cheese over the tops; cover and allow the cheese to melt.

Sprinkle the speck over the cheese.   Serve two per serving.

This recipe is featured on show 2801 – The Magic of Vegetables.




  1. Don's avatar


    Any replacement for speck?

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