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
Cooking Directions
Step 1
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.
Nutrition Info
- Serving: Per serving
- Calories: 58
- Carbohydrates: 3g
- Fat: 5g
- Protein: 1g
- Dietary Fiber: 1g
- Saturated Fat: 0g
- Monounsaturated Fat: 3g
- Cholesterol: 0mg
- Potassium: 12mg
- Sodium: 110mg
- Exchanges: 1 vegetable, 1 fat
- Carbohydrate Servings: 0