The distinctive flavors of tomatoes, olives and Gruyére combine to give bok choy a Mediterranean flair.
- 2 teaspoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- One 2-pound head bok choy, trimmed and thinly sliced
- 2 large tomatoes, chopped
- 1/4 cup coarsely chopped pitted Kalamata olives
- 1/4 teaspoon salt
- 2 slices whole-grain country bread, toasted and finely chopped
- 1/3 cup finely shredded Gruyére or Swiss cheese
Place the oil and garlic in a large high-sided skillet or Dutch oven over medium heat and cook until the garlic is sizzling and fragrant, about 3 minutes. Add the bok choy, tomatoes and olives; cover and cook, stirring occasionally, until the bok choy is tender, 8 to 12 minutes. Stir in the salt; top with the bread and cheese, cover and cook until the cheese is melted, about 1 minute.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
121 calories; 6g total fat; 2g total saturated fat; 7mg cholesterol; 347mg sodium; 12g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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