Braised Bok Choy with Tomatoes and Gruyere

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Adapted from

1-1/2 teaspoons extra virgin olive oil
3 cloves garlic, thinly sliced
1 head bok choy, trimmed and thinly sliced
3/4–1 cup tomatoes, chopped
1/3 cup kalamata olives, pitted, coarsely chopped
1/2 teaspoon salt
2 slices whole grain country bread, toasted and finely chopped
1/3 cup finely shredded Gruyere or Swiss cheese


  • Place oil and garlic in a large, high sided skillet or Dutch oven over medium heat and cook until garlic is sizzling and fragrant, about 3 minutes.
  • Add bok choy, cover and cook, stirring occasionally, until bok choy is just tender, about 8-10 minutes.
  • Stir in chopped tomatoes and olives until heated through.
  • Stir in salt; top with bread and cheese; cover and cook until cheese is melted, about 1 minute.
  • Enjoy!

Total time: 30 minutes. Serves 4.


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