Mediterranean Bok Choy

I've changed a good number of things around, but the original inspiring recipe is from Mark Bittman's How to Cook Everything.

Mediterranean Bok Choy

serves 4

Chop:

3 medium heads baby bok choy

Separate chopped stems from leaves.

Saute for 3 minutes:

2 tbsp. olive oil

stems from chopped bok choy

Add and cook an additional 5 minutes:

greens from chopped bok choy

salt and pepper

1/3 c. beef stock

Finish with:

1/4-1/2 c. roughly chopped black olives

1 tbsp. red wine vinegar