Roasted Baby Bok Choy
Recipe from
EatingWell
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.
Servings:
4 servings, about 3/4 cup each
Prep Time:
15 mins
Total Time:
15 mins
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Ingredients
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4 headsbaby bok choy, (1 1/4 pounds), trimmed, leaves separatedsee savings
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4 teaspoonscanola oilsee savings
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1 clovegarlic, mincedsee savings
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1/4 teaspoonkosher saltsee savings
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1/2 teaspoonfreshly grated lemon zestsee savings
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1 tablespoonlemon juicesee savings
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1 1/2 teaspoonschopped fresh tarragon or 3/4 teaspoon driedsee savings
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1 teaspoonmirin, (see Note)see savings
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Freshly ground pepper, to tastesee savings
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Directions
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.
Tip:
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 information
Per serving: Calories 58, Total Fat 5 g, Monounsaturated Fat 3 g, Sodium 110 mg, Carbohydrate 3 g, Fiber 1 g, Protein 1 g, Potassium 12 mg. Daily Values: Vitamin A 110%, Vitamin C 60%. Exchanges: Vegetable 1,Fat 1
Percent Daily Values are based on a 2,000 calorie diet
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