Bok Choy and Radishes

1 head bok choy
3 tablespoons ghee and/or coconut and/or olive oil
12 radishes, thinly sliced
1 shallot, sliced
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt

Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.

In a large skillet, cook bok choy stalks in oil for 3-5 minutes or until crisp-tender. Add the radishes, shallot, lemon-pepper, salt and reserved leaves; cook and stir for 3 minutes or until heated through.
Yield: 8 servings.

From: Taste of Home: Simple & Delicious, May 2010, p.62