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Jamaican Bok Choy

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  1. 1 tablespoon olive oil
  2. 16 heads of baby bok choy, trimmed, or 4 pounds large bok choy, leaves and upper stems only, cut into 2-inch pieces
  3. 2 garlic cloves, minced
  4. 1 to 2 teaspoons seeded minced Scotch bonnet chile
  5. 1 tablespoon unsalted butter
  6. Salt and freshly ground pepper
  1. Heat the oil in a large enameled casserole or a large wok. Add the bok choy and stir-fry over moderately high heat until starting to wilt, about 3 minutes. Add the garlic and chile and cook, stirring, until the garlic is fragrant, about 1 minute. Stir in the butter. Season with salt and pepper and serve at once.
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