4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
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 teaspoon dried
1 teaspoon mirin, (see Note)
Freshly ground pepper, to taste
Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.
Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.
From: Eating Well MagazineShare to Print