BOK CHOY****Roasted Baby Bok Choy

By Unblond1

I like very much. The leftovers can be used in many ways - udon noodle bowls, etc. - and even just out of hand from the fridge as a nibble.

Ingredients

• 4 servings
• 1 package baby bok choy, leaves separated, washed and spun (12 oz. after trimming)
• 1 red or green fresh chili pepper, seeded and sliced in rings or pinch of red chili flakes
• 2 tbsp. evoo
• 2 - 3 cloves garlic, sliced - black if you have it
• Malden salt and freshly ground pepper to taste

Preparation

Step 1

*Preheat* oven to 450°F. *Toss* bok choy, oil, garlic and salt in a large bowl and spread out as evenly as possible on a large, parchment-lined baking pan. *Roast* on lowest rack, *stirring* twice, until wilted and tender-crisp, *about 15 minutes*.

I've had good success with preparing everything and putting it all in a zip lock bag in the crisper drawer for two or three days before cooking.

*NUTRITION:*

4 Servings
Calories 78.3
Total Fat 7.0 g
Saturated Fat 1.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 20.7 mg
Potassium 6.0 mg
Total Carbohydrate 3.7 g
Dietary Fiber 0.6 g
Sugars 0.0 g
Protein 1.2 g