For many years, my proclivity for olive oil kept me away from butter. I used a little butter on pancakes and toast, but when it came to cooking, I skewed toward the good fat.
But lately, as I look for ways to liven up vegetables, butter has become my new best friend. The good news: A little butter goes a long way. The better news: When veggies taste good, you eat more of them.
My current favorite veggie is baby bok choy, a staple at Asian markets that is also available at local farmers markets. During my stir-fry phase, I chopped up bok choy and tossed it in the pan to compete with everything else. These days, I prefer bok choy solo, steamed whole so I can admire its adorable shape.
Also, bok choy packs a serious nutritional punch (one more reason not to worry about the butter). Thanks to its plump stems and dark green leaves, bok choy has more beta-carotene, calcium, Vitamin A, and Vitamin C than any other cabbage.
Here’s my recipe, and it couldn’t be any easier. The measurements are best guesses, so adjust to suit your tastes. One final note: Be sure to wash bok choy thoroughly. I use a large salad spinner and soak and rinse the vegetables several times, as dirt likes to hang out at the roots.
6 baby bok choy2 tablespoons of butter1 teaspoon minced garlicKosher saltOne-quarter cup of chicken (or vegetable) broth.Juice from one lemon
Wash bok choy and set aside.Melt butter, add garlic and kosher salt, and sauté a minute or two.Add chicken broth and cook a little more.Add book choy, braise, cover, and cook until tender, about six to eight minutes.Before serving, season with lemon juice.