Yield: 4 Servings
Measure | Ingredient |
---|---|
½ cup | Breadcrumbs |
2 tablespoons | Olive oil -- divided |
6 \N | Baby bok choy - about 1/2 |
\N \N | Pound) |
¼ cup | Ricotta cheese |
2 ounces | Feta cheese |
1 teaspoon | 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@...> Source: "The Well-Filled Microwave Cookbook" by Victoria Wise and Susanna Hoffman
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