Prep Time : 15 minutes
Cook Time : 6 minutes
Yield : 4 servings, about 3/4 cup each

Ingredients:
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
Freshly ground pepper, to taste

Directions:
Preheat oven to 450°F.

Toss bok choy, oil, garlic and salt in a roasting pan (I found it easier to use a large freezer bag and shake it all together).

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

While the bok choy is roasting, whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. After removing the bok choy from the oven, drizzle mixture over it and enjoy!

Nutrition:

Per serving: 58 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars;1 g protein; 1 g fiber; 110 mg sodium; 12 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv).

Exchanges: 1 vegetable, 1 fat

My notes:

This is so simple and oh so good!  I have served this with many different types of dishes and it seems to go with everything.

Recipe Found on: www.eatingwell.com