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Place bok choy, cut-side up, in a skillet large enough to hold it snugly in a single layer.
Pour ale over bok choy, sprinkle with salt and bring to a boil over high heat.
Cover the skillet, lower the heat to medium, and simmer until the base of the bok choy is fairly tender when pierced at the thickest part of the bulb with a paring knife, about 5 minutes.
Uncover the pan, sprinkle the bok choy with cheddar, cover again and continue to cook until cheddar melts, about 2 more minutes.
Transfer bok choy to a platter with a slotted spoon and sprinkle with walnuts and black pepper.