Braised Bok Choy with Tomatoes & Gruyere

Recipe Photo: Braised Bok Choy with Tomatoes & Gruyere
Author
Katie Kambridge
Source of Recipe
EatingWell Magazine August/September 2006
Serves/Makes/Yields
Makes 6 servings, 1 cup each
Recipe Description

The distinctive flavors of tomatoes, olives and Gruyere combine to give bok choy a Mediterranean flair. 

 

Ingredients

2 teaspoons extra-virgin olive oil 
4 cloves garlic, thinly sliced 
1 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 Gruyere or Swiss cheese 

 

Preparation

Place 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 bok choy, tomatoes and olives; cover and cook, stirring occasionally, until the bok choy is tender, 8 to 12 minutes.

Stir in salt; top with bread and cheese, cover and cook until the cheese is melted, about 1 minute.  

 

Nutrition Information

Per serving: 121 calories; 6 g fat (2 g sat, 3 g mono); 7 mg cholesterol; 12 g carbohydrate; 6 g protein; 2 g fiber; 347 mg sodium; 638 mg potassium. Nutrition bonus: Vitamin A (120% daily value), Vitamin C (70% dv), Calcium (20% dv), Potassium (18% dv), Folate (16% dv). 1 Carbohydrate Serving Exchanges: 2 1/2 vegetable, 1 fat 

 

Type of Cuisine