I've recently observed that whenever a menu at a non-Asian restaurant refers to a side of "Asian Greens" it usually means bok choy. So here, we have a bit of an international take on bok choy. First I sauteed fresh Italian sausage with garlic. When that was done, I threw some bok choy, bell peppers, and green onions into the same pan, let that soften and roast a bit, then sprinkled it with some balsalmic vinegar to deglaze the pan. That means all that leftover yummy sausage flavor gets picked up by the vegetables. Salt and pepper to taste.
This made a really nice (and quick!) Sunday lunch. I also only had to use one pan. WIN!