Mostly Vegetable Cordon Bleu (dairy free w/out the cheese)

So yummy. And although it wasn't the prettiest ever, it was still pretty enough I wish I'd taken a picture before we ate every speck of it! I made this up in the middle of a hot streak of good dinners that everyone ate to the last bit. In this case, I was thinking that the chicken cordon bleu on a show was just too much meat and not enough veggie. I've been looking for ways to eat Bok Choy and Collards because they are "on the list" of desirable greens. They are 'super' high in Calcium - way more than milk- and are also low in Oxalic acid (oxalate) that interferes with mineral absorption and can cause problems (if not broken down by including fermented foods).

1. Fry a few pieces of bacon OR slices of ham with some palm shorting/coconut oil/butter (the oil/fat helps the flavor permeate the whole dish)
   
2. Slice two large onions into long somewhat narrow pieces.
3. If you are using raw chicken add small pieces or long strips to the pan. Salt, Pepper and garlic powder would be nice.
   
4. Add the sliced onion, and lightly salt and pepper, after you have cooked the first side and flipped the bacon/ham
5. Long slice Bok Choy and any other vegetables you feel inclined to add (mushrooms might be good). Add more butter if needed or just for yummyness.
   
6. When the onions have softened and are translucent add the white (lower portion) of the bok choy
7. I used left-over chicken which I chopped into bite size pieces and added it in time to heat through.
   
8. When the bok choy has started to lose it's crispness add the green portion of sliced Bok Choy and any other shorter time cooking vegetables (I used collard greens, but I imagine some purple cabbage would be worth trying)
9. The best part is the finishing step. I sliced thick slices of New Zealand Jack or Cheddar (whiter choices would be nice) cheese all over the top. It is strong sharp cheese (and Australian/New Zealand cheese is always grass fed = K2 etc.) I can find some at my Trader Joe's and Walmart. When the cheese is melted Either stir it up a bit so the cheese and buttery moisture is all mixed like a sauce or Serve it so it is still mostly on top and visible.
   
10. If dairy free, add olive oil and extra herbs, maybe some citrus juice... think wilted salad maybe.