Name: Roasted Baby Bok Choy
Total time: 15 min
Ingredients: 4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated; 4 teaspoons canola oil; 1 clove garlic, minced; ¼ teaspoon kosher salt; ½ teaspoon freshly grated lemon zest; 1 tablespoon lemon juice; 1 ½ teaspoons chopped fresh tarragon or 3/4 teaspoon dried; 1 teaspoon mirin, (see Note); Freshly ground pepper, to taste

Ingredients

4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
4 teaspoons canola oil
1 clove garlic, minced
¼ teaspoon kosher salt
½ teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 ½ teaspoons chopped fresh tarragon or 3/4 teaspoon dried
1 teaspoon mirin, (see Note)
Freshly ground pepper, to taste

Directions

Step 1

Preheat oven to 450 degrees 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.

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Tips

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 Facts

Serving Size: about 3/4 cup

Per Serving:

63 calories; protein 2.3g; carbohydrates 3.5g; dietary fiber 1.4g; sugars 1.6g; fat 4.9g; saturated fat 0.4g; vitamin a iu 5907.9IU; vitamin c 38.2mg; folate 57.8mcg; calcium 132.8mg; iron 1.5mg; magnesium 16.2mg; potassium 527mg; sodium 117.5mg; thiamin 0.1mg.

Exchanges:

1 vegetable, 1 fat

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts