Bok Choy Adobo

1 T. olive oil
2 cloves garlic, minced
1 t. fresh ginger, minced
4 c. packed chopped bok choy
1 T. rice vinegar
2 T. soy sauce
5 black peppercorns
Cooked rice

In a large skillet oven medium heat, warm the oil until it shimmers. Cook the garlic and ginger for 30 seconds or until the edges begin to brown. Add the bok choy, vinegar, soy sauce, and black peppercorns. Cook until the stems of the bok choy have softened. Serve over rice.

Can be stored in the refrigerator for up to 5 days.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 40.