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.
Credit to: https://www.tasteofhome.com/recipes/bok-choy-and-radishes/