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BOK CHOY WITH GINGERY BUTTER
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BOK CHOY WITH GINGERY BUTTER

2 medium bok choy (tot soi or other Asian greens work just as well), sliced crosswise into 1-inch strips
6 tablespoons butter
2 tablespoons soy sauce or tamari
1 tablespoon grated ginger
1 clove garlic, minced or pressed
Salt and freshly ground pepper
 

 

1. Blanch or steam the greens 2-4 minutes, under tender but still crisp. Drain and rinse with cold water.
2. Melt the butter in a skillet over medium heat. Add the soy sauce, ginger, garlic and greens; cook, stirring constantly, until the greens are well coated and heated through
3. Remove from heat. Season with salt and pepper to taste, then serve immediately.
Serves 4-6.

Recipe From: Farmer Johns Cookbook: The Real Dirt on Vegetables (2006, Gibbs Smith Publisher).