1 bunch bok choy
2 tablespoons olive oil
2 cloves garlic, diced
1/2 red or yellow bell pepper, diced
Pinch of sea salt
Wash bok choy and separate greens from stems, chopping stems into smaller pieces.
Heat oil in a skillet and add garlic, sauté for 1 minute.
Add bell pepper and cook for 2 minutes.
Add stems of bok choy and sea salt and cook until stems become tender.
Add greens and cook until wilted.