Roasted Baby Bok Choy

From EatingWell: August/September 2006 — Subscribe Now!

A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.

4 servings, about 3/4 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Ingredients

4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
4 teaspoons canola oil
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
1 teaspoon mirin, (see Note)
Freshly ground pepper, to taste

Preparation

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

Tips & Notes

Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.

Nutrition

Per serving: 58 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 3 g carbohydrates; 1 g protein; 1 g fiber; 110 mg sodium; 12 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv).

Exchanges: 1 vegetable, 1 fat