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Roasted Baby Bok Choy

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: 15 mins
Total: 15 mins
Rated : 
 by 1 person
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
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.
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
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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