Braised Bok Choy with Tomatoes & Gruyere
I came across this recipe about a week ago & finally prepared it last night. It was pretty good, though I think 1/2 cup Gruyere would be better (to balance the brininess of the olives).
2 large tomatoes, chopped
2 tsp extra-virgin olive oil
4 cloves garlic, thinly sliced
1 2-lb. head bok choy, trimmed & thinly sliced
1/4 cup pitted Kalamata olives, coarsely chopped
1/4 tsp salt
2 slices whole-grain country bread, toasted & finely chopped
1/3 cup finely shredded Gruyere
Place oil & garlic in large, high-sided skillet or Dutch oven over medium heat & cook until sizzling & fragrant, about 3 minutes [didn't take nearly that much time for me]. Add bok choy, tomatoes & olives; cover & cook, stirring occasionally, until bok choy is tender, about 8-12 minutes. Stir in salt; top with bread & cheese; cover & cook until cheese is melted, about 1 minute.
Makes 6 servings.
I tried the recipe primarily because it's one of the first I've come across that treats bok choy in a manner that doesn't conform to typical Asian flavors. I like the Mediterranean treatment, yet at the same time this recipe really highlighted for me the difference between Chinese cabbage & regular(?) cabbage. Bok choy has quite a distinctive flavor & texture.
This entry posted originally at Dreamwidth Studios. You may comment here or there.
2 large tomatoes, chopped
2 tsp extra-virgin olive oil
4 cloves garlic, thinly sliced
1 2-lb. head bok choy, trimmed & thinly sliced
1/4 cup pitted Kalamata olives, coarsely chopped
1/4 tsp salt
2 slices whole-grain country bread, toasted & finely chopped
1/3 cup finely shredded Gruyere
Place oil & garlic in large, high-sided skillet or Dutch oven over medium heat & cook until sizzling & fragrant, about 3 minutes [didn't take nearly that much time for me]. Add bok choy, tomatoes & olives; cover & cook, stirring occasionally, until bok choy is tender, about 8-12 minutes. Stir in salt; top with bread & cheese; cover & cook until cheese is melted, about 1 minute.
Makes 6 servings.
I tried the recipe primarily because it's one of the first I've come across that treats bok choy in a manner that doesn't conform to typical Asian flavors. I like the Mediterranean treatment, yet at the same time this recipe really highlighted for me the difference between Chinese cabbage & regular(?) cabbage. Bok choy has quite a distinctive flavor & texture.
This entry posted originally at Dreamwidth Studios. You may comment here or there.