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Bok Choy and Radishes

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

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, 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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