1/2 c Breadcrumbs
2 tb Olive oil; divided
6 Baby bok choy – about 1/2
-pound)
1/4 c Ricotta cheese
2 oz Feta cheese
1 ts Finely chopped lemon peel
Place the bread crumbs on a plate and toss with 1 tablespoon of oil.
Microwave on high( 100 percent power) for 2 minutes, stirring after 1
minute, or until toasted. Rinse the bok choy; set aside the four largest,
and finely chop the remaining two. In a small bowl, with a fork mix
together the ricotta cheese, lemon peel, remaining 1 tablespoon oil,
chopped bok choy and bread crumbs. Gently spread apart the leaves of each
whole bok choy and fill with the cheese mixture. Place in single layer in a
dish, cover, and microwave on high for 4 minutes, or until wilted and
slightly soft. Serve right away or at room temperature. Typos by Brenda
Adams adamsfmle@aol.com
Yields
4 Servings