KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
1 1⁄2 pounds baby bok choy (about 6 heads) or Shanghai bok choy
3 tablespoons unsalted butter, at room temperature
3 tablespoons white or yellow miso paste (more info below)
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
Pinch of kosher salt
Freshly ground black pepper
|
1st Keep
 ahasver
|
Comments