Jamaican Bok Choy

• 1 tablespoon olive oil
• 16 heads of baby bok choy, trimmed, or 4 pounds large bok choy, leaves and upper stems only, cut into 2-inch pieces
• 2 garlic cloves, minced
• 1 to 2 teaspoons seeded minced Scotch bonnet chile
• 1 tablespoon unsalted butter
• Salt and freshly ground pepper

1. Heat the oil in a large enameled casserole or a large wok.
2. Add the bok choy and stir-fry over moderately high heat until starting to wilt, about 3 minutes.
3. Add the garlic and chile and cook, stirring, until the garlic is fragrant, about 1 minute.
4. Stir in the butter.
5. Season with salt and pepper and serve at once.

olive oil, choy, garlic, scotch, unsalted butter, salt

Taken from www.foodandwine.com/recipes/jamaican-bok-choy (may not work)