1. In a heavy bottomed sauce pan, warm olive oil.

2. Add sliced walla walla onions, diced potatoes and chopped

garlic. When onions turn translucent add white wine and simmer

for 7-10 minutes.

3. Add water and salt. Bring to a rolling simmer and cook until

potatoes are tender.

4. Add white part of the bok choy first and cook for 5 minutes.

Add the leaves of the bok choy and cook for an additional 5 minutes.

5. Check seasoning and adjust to taste.

6. Serve with fresh parsley and a teaspoon of pumpkin seed oil in

each bowl.