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Look for a mature head of bok choy (not baby bok choy); the thicker stalks stand up better to braising. Bok choy can sometimes be sandy near the inner base of the head. Look for this sand when you're separating the stalks and make sure to remove it during rinsing. Chives or parsley can be used in place of the dill. Serve this as a side dish with fish or other proteins.
Cut off bottom ½ inch of bok choy base and discard. Rinse bok choy. Cut leafy green portion away from either side of white stalk. Cut stalks crosswise at 45-degree angle into 1-inch-thick slices. Stack greens and cut into 1-inch pieces. Keep stalks and greens separate.
Melt butter in 12-inch skillet over medium-high heat. Add garlic and cook for 30 seconds. Add bok choy stems, water, lemon juice, and salt and bring to simmer. Cover, adjust heat to maintain simmer, and cook for 8 minutes.
Uncover and continue to cook, maintaining simmer and stirring occasionally, until bok choy is lightly glazed and tender when pierced with tip of paring knife and pan is almost dry, 5 to 8 minutes.
Add bok choy greens and cook, stirring frequently, until wilted but still bright green, 2 to 3 minutes. Off heat, stir in half of dill and pepper. Season with salt to taste. Transfer to serving plate, sprinkle with remaining dill, and serve.
Bok Choy Prep School