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Braised Bok Choy with Tomatoes & Gruyere

August/September 2006

Your rating: None Average: 3.5 (17 votes)

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


Braised Bok Choy with Tomatoes & Gruyere Recipe

Makes: 6 servings, 1 cup each

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Total Time:

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 2-poundhead 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

  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

Per serving: 121 calories; 6 g fat (2 g sat, 3 g mono); 7 mg cholesterol; 12 g carbohydrates; 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).

Carbohydrate Servings: 1

Exchanges: 2 1/2 vegetable, 1 fat


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