Sautéed Collard Greens and Bok Choy

This is good served over rice, or by itself. You could add some tofu if you like, or omit the soy sauce and mustard and instead add a teaspoon of Thai red chili paste.

Ingredients:
3 - 4 tablespoons olive oil
4 garlic cloves, halved
1/2 cup light coconut milk
1/4 cup soy sauce
1 tablespoon grainy mustard
4 cups thinly sliced collard greens
4 cups very thinly sliced bok choy

Instructions:
Heat oil in small saucepan, add the garlic, and bring to a simmer over low heat. Reduce the heat and cook for 10 minutes, or until the garlic is golden brown, taking care not to let it burn. Remove the garlic with a slotted spoon and set aside; reserve the oil.

In another small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat, and stir in the mustard.

Heat 2 tablespoons of the reserved garlic oil in a large skillet over high heat. Add the collard greens and bok choy, and cook, stirring frequently, until the greens start to wilt. Stir in the coconut-milk mixture, and cook until the greens are tender and the sauce has thickened. Add reserved garlic.