Bok Choy with a Tex - Mex flavor

I have researched many recipes for cooking Bok Choy. Most of them have an Asian taste. It's usually cooked with Sesame Oil and Soy Sauce or Stir Fried. I decided to add a Tex - Mex Twist to mine.

This is not a difinitive  recipe so it can be made to your specific taste.
Here are the basic ingredients:

1 bunch of Bok Choy, washed several times to remove all of the dirt.
Olive Oil
A few large cloves of Garlic.
1 Large White Onion
Sliced Fresh Mushrooms, I used a combination of Cremini and Shitake, about 2 C of each.
Rose or White Wine. I use whatever I have available.
1 tsp of Taco Seasoning
Salt and Pepper to taste


Slice off the White ends of the Bok Choy, set aside.
Roughly chop the greens.

You'll need a large Soup pot or a large Cast Iron Skillet.

Heat the Oil on Medium High Heat.
Add:
Garlic
Sauce until translucent.
Add:
Onion
Sauce until translucent.
Stir frequently.
Add about a Cup of Wine and stir to release all of the brown goodness on the bottom of the pan.
Continue stirring.

Add:
Mushrooms
Cook until they're soft and tender.

Add:
The White part of the Bok Choy.
Cover and cook for about 20 minutes. It's the toughest part of the Greens and needs to be cooked until tender.

Add:
Taco Seasoning
Stir to combine well.

Add:
The Green part of the Bok Choy.
Cover and continue to cook just until tender, about ten minutes.

Remove from Heat.
Season to taste with Salt and Pepper.
Transfer to a Serving Bowl.

Serve as a Side Dish or over Tex - Mex Rice.

Enjoy!
Peace in the Kitchen!