Average Rating: 4.5TOTAL TIME: Prep/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
Instructions
- 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.
- 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, 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.
