Makes: 4 servings Time: 30 min.
Bok choy is, dare I say it, unique. Not the greens; they’re about the same as those of many other cabbages. But its fat, thick stems become creamy and tender during cooking in a way that you cannot duplicate with other greens.
1 head bok choy, about 1 ½ pounds
3 Tbsp. extra virgin olive oil
Salt and freshly ground black pepper
½ c. stock or water
2 Tbsp. capers
¼-1/2 c. pitted oil-cured olives, chopped
1 Tbsp. minced garlic
Lemon juice or balsamic vinegar to taste
Cut the leaves from the stems of the bok choy. Trim the stems as necessary, then cut them into roughly 1-in. pieces; rinse everything well. Put the oil in a large skillet over med.-high heat. When hot, add the stems and cook, stirring occasionally, until they just lose their crunch, about 3 min. Add the greens and about ½ c. water (or stock). Cook, stirring occasionally, until the liquid evaporates and the stems become very tender, about 10 min. more; add a little more water if necessary. Stir in drained capers, chopped olives, and minced garlic. Cook for another min. or so, stirring, then add lemon juice or balsamic vinegar to taste (start with 1 Tbsp.) Cook for another 5 seconds and serve. Sprinkle with salt and pepper and serve immediately.