SAUTEED WATERCRESS WITH BABY BOK CHOY (for four)

2 teaspoons vegetable oil

3 cloves garlic, thinly sliced

7 to 8 ounces watercress, cut into 1 inch pieces

4 ounces trimmed baby bok choy, cut into 1 inch pieces

kosher salt

2 tablespoons chicken broth or water

½ teaspoon toasted sesame seeds

1.Heat the oil in a 12 inch skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the watercress and bok choy; sprinkle with ½ teaspoon salt. Add the chicken broth or water, cover and cook, stirring occasionally, until just wilted, about 2 minutes. Sprinkle with sesame seeds.

from Genevieve Ko, Fine Cooking Magazine, August/September, 2015