Roasted Bok Choy 

Serves 6 

12 small baby bok choy 
Extra virgin olive oil 
Coarse sea salt

Preheat oven to 375°F. 

Remove any wilted leaves from the bok choy, then cut off the top half of the largest leaves and discard.  Wash the bok choy and shake off any excess water.

Cut each head of the bok choy in half through the core, leaving the core intact.

Place on two sheet pan, lined with parchment paper, drizzle olive oil, sprinkle with sea salt and toss.

Turn the bok choy cut sides down and roast for 20 minutes, until the small core is just tender.  

​Sprinkle with salt and serve hot with rack of lamb.  

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