Provençal Bok Choy Recipe | Epicurious

Ingredients

• 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 (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