Roasted Bok Choy       

From Eating Well


We all love Bok Choy at Farmer Dave’s!  We eat it raw fresh out of the fields as a refreshing crunchy snack during hot summer days.  It’s satisfying, mild, and wonderfully healthy!  One cup of bok choy contains only 9 calories!  It’s a great source of Vitamin C, K, A and the B vitamins and it’s full of cancer fighting antioxidants.


Bok choy is best when eaten promptly but can be stored wrapped in plastic in your fridge for 2-3 days.  


Try it in a stir fry, soups, or use it as a substitute for cabbage in your favorite coleslaw recipe.  Here’s a great recipe for roasted bok choy, because really, roasting is a simple way to make every vegetable delicious.



  • 1 head 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, (can substitute sherry or white wine with a pinch of sugar)
  • Freshly ground pepper, to taste
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.