Braised Bok Choy with Tomatoes & Gruyere

Braised Bok Choy with Tomatoes & Gruyere

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From: EatingWell Magazine, August/September 2006

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

Ingredients 6 servings

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  • 2 teaspoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 2-poundhead bok choy, trimmed and thinly sliced
  • 2 large tomatoes, chopped
  • ¼ cup coarsely chopped pitted Kalamata olives
  • ¼ teaspoon salt
  • 2 slices whole-grain country bread, toasted and finely chopped
  • ⅓ cup finely shredded Gruyere or Swiss cheese

Preparation

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  1. 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

  • Serving size: 1 cup
  • Per serving: 121 calories; 6 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 6 g protein; 63 mcg folate; 7 mg cholesterol; 3 g sugars; 0 g added sugars; 6,076 IU vitamin A; 43 mg vitamin C; 193 mg calcium; 2 mg iron; 369 mg sodium; 638 mg potassium
  • Nutrition Bonus: Vitamin A (122% daily value), Vitamin C (72% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 1 fat