| Recipe: |
2 teaspoons extra-virgin olive oil
4 cloves garlic
1 2-poundhead bok choy
2 large tomatoes
1/4 cup coarsely chopped pitted Kalamata olives
1/4 teaspoon salt
2 slices whole-grain country bread
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.
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