Roasted Baby Bok Choy
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Roasted Baby Bok Choy
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.
Times
- Prep Time : 15 min min
- Ready Time : 15 min
Servings
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
Directions
Preparation
- 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.
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.
Recipe Nutrition:
Per serving: 58 calories; 5 g fat (0 g saturated fat, 3 g mono unsaturated fat); 0 mg cholesterol; 3 g carbohydrates; 1 g protein; 1 g fiber; 110 mg sodium; 12 mg potassium; 0 g added sugar
Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv)
0 Carbohydrate Servings
Exchanges: 1 vegetable, 1 fat
Contributed by: EatingWell.com
Posted in
Uncategorized
Pareve , Shabbat, Thanksgiving , American, Asian , Dinner Tonight, Quick (under 30 minutes) , Gluten Free, Low Carb, Vegan , Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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