This is the third recipe from the series that starts on the post Fabulous Dinner: Part 1. So maybe you should start there if you want context 
Bok Choy and Asparagus with a light garlic/apricot vinaigrette
You could make this recipe with any sturdy green. I think spinach would be too delicate, so stick with Bok Choy, Chard, etc.
For two:
2-3 cups coarsely chopped Bok Choy, green parts only
1 cup asparagus broken into 2″ pieces, and blanched (I microwave in a bowl with a small amt of water for 30 seconds to 1 minute)
1 tsp minced fresh garlic, 1/2 tsp minced fresh ginger
Vinaigrette: whisk together 2 TB olive oil, 1TB red wine vinegar, 1 TB lemon juice, and 2 TB apricot jelly (I used Mary Lyn’s Apricot/Plum jam)
In a sloping-sided skillet or large saute pan, heat 1 TB olive oil and 1TB butter. Add the garlic and ginger and just let them bloom. Do not let them brown. If they do, start over 
Add the greens and asparagus and saute, stirring or flipping frequently, until the bok choy is very wilted (to your taste). Drizzle withe vinaigrette and add salt and pepper to taste.
Now, if you are cooking the entire Fabulous Dinner, you’ll probably need to follow this sequence (also included in part 1):
1. Marinate the beef
2. Roast the squash and cook the carrots while you chop the bok choy, garlic, and ginger, and prepare the asparagus
3. Make the souffle batter and get it in the oven. Saute the potato pancakes.
4. Put the meat on kabob sticks and start simmering the sauce.
5. Preheat the grill and grill the meat.
6. Remove the meat from the grill to a plate, and cover with foil.
7. Saute the bok choy/asparagus and crisp the potato pancakes.
8. Serve.
Secret sauce: only my family members will understand this: for the vinaigrette, I actually started with Lebanese dressing and added the ML jam.
