Bok Choy and Radishes

Name: Bok Choy and Radishes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
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

Total Time Prep/Total Time: 25 min.

Yield 8 servings

Test Kitchen Approved

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

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

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.
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.

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

Recipe Creator