Mediterranean Greens

  • 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
  • 1 bunch bok choy or pac choi, cut crosswise into 2-inch pieces
  • 1 bunch turnip or mustard greens or 1 head cabbage, sliced thin
  • 1 pound tomatoes (3 medium), fresh or canned, 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.

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