Bok Choy, Mediterranean Style

Bok Choy, Mediterranean Style
Serves 4
1 head bok choy, about 1 1/2 pounds
1 bunch chard, about 1 pound
3 tablespoons extra virgin olive oil
2 tablespoons drained capers
1/4-1/2 cup chopped pitted olives
1 tablespoon minced garlic
Balsamic vinegar or lemon juice
Salt and freshly ground black pepper

1. Cut the leaves from the stems of the bok choy and chard. Trim the stems as necessary, then cut them into roughly 1-inch pieces; rinse everything well. Put the oil in a large skillet over medium-high heat. When hot, add the stems and cook, stirring occasionally, until they just lose their crunch, about 3 minutes. Add the greens and about 1/2 cup water or vegetable stock.
2. Cook, stirring occasionally, until the liquid evaporates and the stems become very tender, about 3 minutes more. Stir in drained capers, olives and garlic. Cook for another minute or so, stirring, then add lemon juice or balsamic vinegar to taste. Sprinkle with salt and pepper and serve immediately.

(Recipe from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman)