1 head bok choi
3 T extra-virgin olive oil
1/2 c water or stock
2 T drained capers
1/4 c pitted, chopped olives (preferably oil-cured)
1 T minced garlic
1 T balsamic vinegar or lemon juice (or to taste)

1. Separate leaves, rinse well. Cut the leaves from the stems.  Trim the stems as necessary, then cut them into 1-inch pieces. Roughly chop the leaves.

2. Heat oil in a skillet over medium heat. When hot, add the stems, and cook, stirring occasionally, for about 3 minutes. Add the chopped leaves and the water or stock, and cook for about 10 minutes more, until the stems are very tender.

3. Stir in the drained capers, the olives and the garlic. Cook for another couple of minutes, stirring, then add the vinegar or lemon juice. Cook for a few more seconds, and serve.