4 heads bok choy
3 tablespoons Olive & Vine infused olive oil*
1/4 cup water
2 tablespoons capers
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger root
2 tablespoons OLIVE & VINE infused balsamic vinegar*
1 dash fresh lemon juice, or to taste
Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
Heat the olive oil in large skillet over medium heat. Cook the bok choy stems in the oil until slightly tender, about 3 minutes. Add the water and leaves and cook until the water evaporates, about 10 minutes more.
Stir in the capers, garlic, and ginger and cook while stirring 1 minute more.
Sprinkle the vinegar and lemon juice over the bok choy and stir to combine. Serve immediately.
* Meyer Lemon olive oil with Honey Spiked Ginger balsamic vinegar
Herbes de Provence olive oil with Ginger Kissed Blackberry balsamic vinegar
Sweet Basil olive oil with Sicilian Lemon balsamic vinegar