Provençal Bok Choy

• 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves, finely chopped
• 2 teaspoon chopped thyme
• 1 Turkish or 1/2 California bay leaf
• 3 (3-by 1-inch) strips orange zest
• 3 pounds bok choy (2 to 3 heads), cut crosswise into 2-inch pieces
• 1 pound tomatoes (3 medium), chopped
• 1/3 cup Kalamata olives, pitted and chopped
• 1/2 cup coarsely chopped flat-leaf parsley

1. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then saute garlic with thyme, bay leaf, and zest until garlic is pale golden and mixture is very fragrant, about 30 seconds. Add bok choy, tomatoes, olives, 3/4 teaspoon salt, and 1/4 teaspoon pepper and reduce heat to medium. Cook, stirring occasionally, until bok choy is crisp-tender, 10 to 12 minutes. Discard bay leaf and stir in parsley.

extravirgin olive oil, garlic, thyme, turkish, orange zest, bok choy, tomatoes, olives, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/provencal-bok-choy-354198 (may not work)