Bok Choy and Radishes

Serves 8 as a side


  • 1 head of bok choy
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 12 radishes, thinly sliced
  • 1 shallot, sliced
  • 1 teaspoon of lemon pepper seasoning (or fresh lemon and pepper to taste)
  • 3/4 teaspoon salt


  • Cut and discard root of bok choy, leaving talks with leaves. Cut green leaves from stalks. Cut leaves into 1-in slices; cut white stalks into 1-in pieces.
  • In a large skillet, cook bok choi stalks in butter and oil for 3-5 minutes until tender. add radishes, shallot, lemon-pepper, salt and bok choy leaves. Cook and stir fro 3 minutes until heated through.

Source: Taste of Home