Roasted Baby Bok Choy

from Eating Well

*Note: Mirin is an ingredient essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.

1 ½ lbs. baby bok choy, trimmed, leaves separated       4 tsp canola oil
1 clove garlic, minced   ¼ tsp kosher salt
½ tsp freshly grated lemon zest  1 TBSP lemon juice
1 ½ tsp chopped fresh tarragon or ¾ tsp dried  1 tsp mirin (see Note)
Freshly ground pepper to taste

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.