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Bok Choy and Radishes

3 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Updated: Feb. 24, 2023
This is such a great-tasting, good-for-you bok choy recipe. The simple dish capitalizes on the flavors of spring. —Ann Baker, Texarkana, Texas
Bok Choy and Radishes
Bok Choy and Radishes Recipe photo by Taste of Home
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Ingredients

  • 1 head bok choy
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 12 radishes, thinly sliced
  • 1 shallot, sliced
  • 1 teaspoon lemon-pepper seasoning
  • 3/4 teaspoon salt

Directions

  1. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks and cut the leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.
  2. In a large cast-iron or other heavy skillet, cook bok choy stalks in butter and oil until crisp-tender, 3-5 minutes. Add the radishes, shallot, lemon pepper, salt and reserved leaves; cook and stir until heated through, about 3 minutes.

Nutrition Facts

0.750 cup: 59 calories, 5g fat (2g saturated fat), 8mg cholesterol, 371mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.