Beans & Bok Choy with Chive Butter
|Bok choy||3⁄4 Pound (Baby / Regular Size)|
|Chinese long beans/Haricots verts, / regular green beans||3⁄4 Pound, ends removed|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Finely chopped chives||1⁄2 Cup (8 tbs), lightly packed (Garlic / Regular Type)|
If using baby bok choy, leave whole.
If using regular bok choy, trim 2 inches off stalk ends; leave small stalks whole and cut large ones in half crosswise.
Boil or steam whole beans.
Drain well and arrange on one side of a warmed platter; keep hot.
Bring 12 cups water to a boil in a 5-quart pan.
Add bok choy and boil, uncovered, until barely tender when pierced (3 to 4 minutes).
Drain well and arrange on platter.
Melt butter, stir in chives, and pass to spoon over individual portions.