INGREDIENTS
680 G Pounds Bok Choy Or Baby Bok Choy
2 Tbsp Butter
2 Cloves Garlic Finely Minced
Salt & Pepper
METHOD
1 Start by trimming off the tail end of the stem – don’t trim too much – just the end.
2 Cut the rest of the stems about 5mm pieces.
3 Add butter to a pan, let melt, do not let it burn.
4 Add bok choy to pan and let it wilt.
5 Add salt & pepper.
6 When the bok choy has wilted it will be nearly cooked.
7 just give it a little bit more time to soften the stems.
