Bok Choy and Radishes
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings.
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
Ingredients
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1 head bok choy
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2 tablespoons butter
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1 tablespoon olive oil
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12 radishes, thinly sliced
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1 shallot, sliced
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1 teaspoon lemon-pepper seasoning
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3/4 teaspoon salt
Directions
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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.
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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.
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