Bok Choy, Fennel and Spinach

1 1/2 ts Asian sesame oil
3 md Garlic clove; thinly sliced
1 Dried hot chile pepper
4 Leeks thinly sliced diagonally; (3 cups) (white parts only)
1 sm Head bok choy trimmed and sliced crosswise into 8 piece
1 Bulb fennel; (1/2 cups) trimmed and thinly sliced
2 c Spinach leaves; rinsed well
1 Star anise
1 ts Minced fresh ginger
1/2 c Vegetable broth
1/2 ts Chopped fresh rosemary
2 tb Low-sodium soy sauce

In large skillet, heat sesame oil over medium heat. Add garlic, chile pepper, leeks and bok choy and cook, stirring often, until vegetables just begin to soften, about 4 minutes.

Stir in fennel, spinach, star anise, ginger and broth. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Stir in rosemary and soy sauce. Discard star anise and chile and serve hot.

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