Provencal Tokyo Bekana


  • 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 or Tokyo Bekana (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 Tokyo Bekana, tomatoes, olives, ¾ teaspoon salt, and ¼ teaspoon pepper and reduce heat to medium. Cook, stirring occasionally, until Tokyo Bekana is crisp-tender, 10 to 12 minutes. Discard bay leaf and stir in parsley.