• 1 head of bok choy/2 heads baby bok choy
• 2 Tbsp extra virgin olive oil
• 1 large or 2 small leeks, sliced, with dark green part discarded
• 1-2 Tbsp garlic, minced
• 2 small pattypan or summer squash
• 1/2 cup low-sodium vegetable broth
• 2 Tbsp balsamic vinegar (we like white balsamic for this recipe) 
• salt & freshly ground black pepper

Rinse bok choy well in cold water.  Separate stalks from leaves. Chop stalks.  Place leaves atop one another and roll into a cylinder.  Slice cylinder horizontally, making “ribbons.”

Heat olive oil in a lidded saucepan.  Add leek, garlic and bok choy stems.  Sprinkle with a pinch of salt, and sauté for five minutes over medium heat, stirring occasionally.   

Fold in squash.  Add broth and cover. Cook an additional 5-7 minutes, until squash is just tender.  Place bok choy ribbons on top of veggies.  Cover saucepan with the lid and allow to "steam" for 2-3 minutes, until bright green. 

Remove from heat when greens are tender. Stir in balsamic vinegar. Season with salt and pepper.

Enjoy!