adapted from this recipe by Paul Grimes [Gourmet Magazine, July 2009]
It's rare when I out-and-out take someone else's recipe for reposting but I happened across some baby bok choy at the market and was lacking inspiration for what to do with them. I really wasn't in the mood for Asian-inspired cuisine so this recipe called out to me. I reduced the fat and sodium content slightly by reducing olive oil and olives for green log purposes and I added a little white wine to compensate so that the bok choy would cook tender and recipe could retain depth of flavor. The addition of the lemon zest was also to compensate for flavor loss from reduction of oil.
Update May 2013, this is a fantastic dish and I have since made it repeatedly with other greens such as swiss chard, mustard greens and escarole. I have substituted capers or heart of palm slices for the olives or omitted them all together--each time with great results.
1 tablespoon extra-virgin olive oil
2 large garlic cloves, finely chopped
2 teaspoon chopped thyme
1 Turkish or 1/2 California bay leaf
1 teaspoon orange zest
1 teaspoon lemon zest
•3 pounds baby bok choy, each cut lengthwise into two pieces
1 pound tomatoes (3 medium), diced
4-5 Kalamata olives, pitted and chopped (optional)
1/2 cup coarsely chopped flat-leaf parsley
1/4 cup dry white wine
1 - Heat olive oil, garlic, thyme, bay leaf, and zests in pan for about 30 seconds or until fragrant.
2 - Add bok choy, tomatoes and olives until bok choy has wilted, approximately 3-4 minutes, stirring occasionally.
3 - Add wine and continue to cook for another 1-2 minutes or until liquids have mostly evaporated and bok choy is tender.
4 - Discard bay leaf and stir in parsley. Serve. Original recipe suggests this is a "versatile side dish or, tossed over rice, light back-porch supper."
Recipe makes 6 servings. Nutritional info per serving:
* Nutritional data calculated using ingredient compilation program and is deemed close but not exact.