Try this different take on bok choy: rather than the typical Asian preperation (with ginger, garlic, and soy sauce), this recipe takes a slightly French approach with lemon and tarragon. The subtle mustard flavour of bok choy and the spiciness of radishes are complimented by the citrusy herb dressing, producing a light side dish that would be perfect alongside fish, chicken, or tofu.

Recipe by: Fresh City
Serves: Serves 2 people.
Prep Time: Quick & Easy

Ingredients

1 head bok choy, trimmed, leaves separated

2-3 red or easter radish, trimed and thinly sliced into half-moons

4 teaspoons canola oil

1 clove of garlic, minced

1/4 teaspoon kosher salt

1/2 teaspoon freshly grated lemon zest

1 tablespoon pure lemon juice

1.5 teaspoons tarragon, chopped, or 3/4 teaspoon dried

1 teaspoon rice wine vinegar

0 to taste medium ground black pepper

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1. Preheat oven to 450°F. 

2. Toss bok choy, radishes, oil, garlic and salt in a roasting pan.

3. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes.

4. Whisk lemon zest and juice, tarragon, rice wine vinegar, and pepper in a small bowl.

5. Drizzle over the roasted bok choy.