Take some baby bok choy and even if clean rinse so there’s a little water in the pan to aid cooking. Sauté in olive oil. Add a chopped garlic and scallions at the end. Off heat, squeeze half a lemon over the greens.
Prepare basil butter. I used about three tablespoons of butter and the tops of three basil plants from my porch. Since I keep unsalted butter in the house, I added salt (pink Himalayan, of course).
Oh so good!