300 g bunch of fresh green yen choy
1 tablespoons butter
1 tablespoon extra-virgin olive oil
1 teaspoons finely chopped garlic
salt to taste
Place leaves in a steamer for 2 minutes or until leaves wilt and shrink to about a fourth of its original quantity.
Heat butter, salt and garlic in a saucepan on low heat, just until garlic starts to sizzle and salt dissolves. Garlic should not change color.
You may either remove garlic from the oil or leave it in (I leave it in), then add the steamed Yen Choy.