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  • Writer's pictureThe Farmer's Wife

Bok Choy & Radishes

CSA Pro Tip: You can also add the snow peas and kohlrabi to this recipe from this week's CSA boxes! Cut the peas in half, and slice the kohlrabi into julienne pieces for a balanced locally grown side dish! :)

  • 1 head bok choy

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 12 radishes, thinly sliced

  • 1 shallot, sliced

  • 1 teaspoon lemon-pepper seasoning

  • 3/4 teaspoon salt

1. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.

2. 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, salt and reserved leaves; cook and stir for 3 minutes or until heated through.

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1 Comment

Noreen Fontana
Jun 30, 2018

I made the bok choy and radishes tonight. It was really good. I have never used bok choy at home, though I knew I would like it from my dining out experiences. What a great way to use some of the past week's bounty. We had venison steak on the grill to go with it. A perfect meal for such a hot day.

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