Bok Choy and Radishes

By Cindy_Wicker

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

Preparation

Step 1

Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.
In a large skillet, cook bok choy stalks in butter and oil for 3-5 minutes or until crisp-tender. Add the radishes, shallot, lemon-pepper, salt and reserved leaves; cook and stir for 3 minutes or until heated through. Yield: 8 servings.

Nutritional Facts
3/4 cup equals 59 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 371 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.