3 tablespoons butter
1 clove garlic, smashed
1 bay leaf
2 cups chicken stock
1 cup white wine
1 pound baby bok choy, trimmed and sliced in half lengthwise
Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes.
Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes.
Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer.
Cook until tender, about 10 minutes.
Serve with sauce spooned over bok choy.