Kippered Albacore with Bok Choy

Fishing Vessel St. Jude makes a kippered albacore that is one of the finest fish products I've ever tasted. It's marinated, and then smoked. It comes in a variety of flavors: they're all good, but my favorite is the lemon-pepper. They say it's their slowest selling product, but every time I give it to someone to taste, they're blown away by it.

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 leek, cut lengthwise, cleaned, and chopped
• 3 shallots, finely chopped
• 1/2 teaspoon salt
• 4 cups sliced bok choy cabbage
• 6 ounces St. Jude Kippered Albacore (any flavor) cut small

Heat the olive oil, then add the garlic, leeks, shallots, and salt. Cook on medium-low heat for about five minutes, until the leek and shallot are soft. Add the bok choy and cook for another ten minutes or so, until it's wilted and tender. Add the alabacore and cook gently for another five minutes, until it's heated through.