Lately I seem to be on a bok choy kick, but who could resist this absolutely flowery bunch of purple bok choy that found its way into the kitchen?   I was going to incorporate it into some fried rice but decided it was just too pretty to not stand on its own.  So, I cut it into pieces and quickly sautéed it in a bit of grapeseed oil and butter, seasoned it with salt and pepper, and cooked it just until it wilted.  I added a good measure of ponzu sauce that I found in the fridge, gave it a toss, and served it up as a side to soft shell crab sandwiches we had made from our leftovers.  A simple, easy, and very tasty dish.