Asian Mediterranean fusion…

2 T extra virgin olive oil
2 large garlic cloves, minced
2 t chopped fresh thyme, or 3/4 t dried thyme
1 bay leaf
3 strips orange zest, or lemon zest or lime zest, or 1 T orange extract
1 large head bok choi, cut crosswise into 2-inch pieces
3 medium tomatoes, chopped
1/3 c Kalamata olives, pitted and chopped
ground black pepper, to taste
1/2 c coarsely chopped flat-leaf parsley, or basil
salt, to taste, if needed

1. Heat oil in a large skillet over fairly high heat.. Add garlic, thyme, bay leaf, and zest. Cook, stirring, until mixture is very fragrant and garlic is just beginning to color, about 30 seconds. Add bok choi, tomatoes, olives, and pepper. Reduce heat to medium.

2. Cook, stirring occasionally, until bok choi is crisp-tender, and tomatoes are getting saucy. Taste for seasonings, adding some salt if necessary (this will depend on the saltiness of the olives). Discard bay leaf and stir in parsley or basil.