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V Roasted Baby Bok Choy

Courtesy Eating Well Magazine 4 servings; 15 minutes to prepare

4 heads baby bok choy, trimmed
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 teaspoons dried
1 teaspoon mirin (sherry or white wine can be used in same amount with a pinch of sugar added)
Freshly ground pepper to taste

Preheat oven to 450 degrees. Toss bok choy, oil, garlic and salt into a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 5 or 6 minutes. Whisk lemon zest and juice, tarragon, mirin, and pepper in a small bowl. Drizzle over bok choy.