From America’s Test Kitchen
Ingredients:
1 head bok choy (1 1⁄2 pounds) 3 tablespoons unsalted butter 1 garlic clove, sliced thin 1⁄2 cup water 1 teaspoon lemon juice 1⁄2 teaspoon table salt 1 tablespoon chopped fresh dill, divided 1⁄4 teaspoon pepper
Preparation:
Cut off bottom 1/2-inch of bok choy base and discard. Rinse bok choy. Cut leafy green portion away from either side of white stalk. Cut stalks crosswise at 45-degree angle into 1-inch-thick slices. Stack greens and cut into 1-inch pieces. Keep stalks and greens separate.
Melt butter in 12-inch skillet over medium-high heat. Add garlic and cook for 30 seconds. Add bok choy stems, water, lemon juice, and salt and bring to simmer. Cover, adjust heat to maintain simmer, and cook for 8 minutes. Uncover and continue to cook, maintaining simmer and stirring occasionally, until bok choy is lightly glazed and tender when pierced with tip of paring knife and pan is almost dry, 5 to 8 minutes. Add bok choy greens and cook, stirring frequently, until wilted but still bright green, 2 to 3 minutes. Off heat, stir in half of dill and pepper. Season with salt to taste. Transfer to serving plate, sprinkle with remaining dill, and serve.