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Braised Bok Choy with Tomatoes & Gruyere

  • 30 m
  • 30 m
EatingWell Test Kitchen
“The distinctive flavors of tomatoes, olives and Gruyere combine to give bok choy a Mediterranean flair.”


    • 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


  • 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.
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