Roasted Baby Bok Choy

- 4 heads baby bok choy (1 #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 450F. 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.