Roasted Baby Bok Choy
- 4 heads baby bok choy (1 – ¼ #s) – trimmed, leaves separated - 4 teaspoons olive 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 fennel seed - 1 teaspoon mirin (substitute dry sherry, white wine, - freshly ground pepper
(1) 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/fennel, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.