Active Time

　　25 min

　　Total Time

　　25 min

　　Bok choy goes on a Peter Mayle—inspired holiday to Provence in this versatile side dish or, tossed over rice, light back-porch supper.

Ingredients

　　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

　　Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then sauté 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.