Ingredients
1 bunch baby bok choy1 pound ground beef1 tablespoon olive oil5 medium carrots, sliced3 garlic cloves, minced1/4 cup plus 2 tablespoons white wine, divided1 can (15 to 16 ounces) navy beans, rinsed and drained2 tablespoons minced fresh oregano or 2 teaspoons dried oregano1/4 teaspoon salt2 tablespoons lemon juice1/2 cup shredded Parmesan cheese
Preparation
Trim and discard root end of bok choy. Coarsely chop leaves. Cut stalks into 1-in. pieces. Set aside.
In a large skillet, cook beef over medium-high heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Remove from skillet and set aside.
In same skillet, heat oil over medium-high heat. Add carrots and bok choy stalks; cook and stir until crisp-tender, 5-7 minutes. Stir in garlic, bok choy leaves and 1/4 cup wine. Cook, stirring to loosen browned bits from pan, until greens wilt, 3-5 minutes.
Stir in ground beef, beans, oregano, salt and enough remaining wine to keep mixture moist. Reduce heat; simmer about 3 minutes. Stir in lemon juice; sprinkle with Parmesan cheese.
