Serves: 4    Prep Time: 15  Total Time: 15 min.

A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.

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, (see Note)

Freshly ground pepper, to taste

Cooking Directions

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.