Bok Choy and Radishes

Bok Choy and Radishes

1 head bok choy
2 Tbl Butter
1 Tbl Olive oil
12 radishes, thinly sliced
½ onion, sliced
1 tsp lemon pepper seasoning
1/4 tsp salt

Cut off and discard root end of bok choy and separate the green leaves from the stalks. Cut leaves into slices and set aside. Cut stems into 1 inch pieces, heat a sauté pan over medium heat for a minute then add butter, olive oil, and bok choy stems, cook for 5 minues. Add rest of ingredients and cook for 3 minutes or until desired tenderness.