Bok Choy Provençal
Andrew NapierA one-pot side dish that takes bok choy somewhere unexpected — braised with garlic, thyme, oregano, orange zest, and Kalamata olives until tender and deeply fragrant. Just fresh bok choy and a handful of pantry staples, ready in under 30 minutes.
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 large garlic cloves, minced
- 1 tbsp fresh thyme, chopped
- 1½ tbsp fresh oregano, chopped
- 2 bay leaves
- Zest of 1 orange
- 2-3 lbs bok choy (2–3 heads), cut crosswise into 2-inch pieces
- 28 oz can of chopped tomatoes
- ½ cup Kalamata olives, pitted and rouhgly chopped
- salt, to taste
- black pepper, to taste
Preparation
- Heat the olive oil in a deep, heavy 12-inch skillet over medium-high heat. Add the garlic, thyme, oregano, bay leaf, and orange zest and sauté until the garlic is pale golden and very fragrant, about 30-60 seconds.
- Add the bok choy, tomatoes, olives, salt, and pepper. Reduce heat to medium and cook, stirring occasionally, until the bok choy is crisp-tender, 12-18 minutes. Discard the bay leaf before serving.
