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

Makes 6 servings, 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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

I made this without the bread & it came out really good. Also i threw the garlic in the oven pan first, which saved me from cleaning 2 pans. I'd make this again. The cheese really added dimension & flavor.

Anonymous, Valley Cottage, NY

This was a good way to use up our crop of bok choy. The Gruyere adds a lot of flavor.

Beth, Milwaukee, WI