4 T olive oil
2 C chopped onions
One bunch (4-6 C) coarsely chopped bok choi, stems chopped separately
salt to taste
1 pound pasta (penne, fusilli, or some other short pasta), al dente
½ pound feta cheese, crumbled
freshly ground black pepper 

Heat the olive oil in a large heavy skillet.  Saute the onion and the chopped bok choi stems if using in the oil for about 10 minutes.  Add the bok choi and salt; cook until wilted.  Add the feta cheese and pasta and continue cooking for another minute.  Add ground black pepper to taste and serve.  

Feeds 4 to 6; Prep time: 35 minutes

 Adapted from Mollie Katzen’s Still Life with Menu