Bok Choy & Radish Lemon Pepper Toss

1 bunch bok choy
2 tablespoons butter
1 tablespoon olive oil
4-6 radishes, thinly sliced
1 shallot, sliced (may substitute spring garlic)
1 teaspoon lemon-pepper seasoning
3/4 teaspoon salt

Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1 inch slices; set aside. Cut white stalks into 1 inch pieces. In a large skillet, cook bok choy stalks in butter and oil for 3-5 minutes or until crisp-tender. Add the radishes, shallot, lemon-pepper seasoning, salt and reserved leaves; cook and stir for 3 minutes or until heated through.

Serves 6.


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