Bok Choy

I decided to dive right into attempting a meal with the bok choy. I searched and found a recipe for Braised Bok Choy. After another Google search on what parts of the bok choy stalk to eat (all of it, except for the bottom which is cut off a little above where it is broken from the bunch) I was set to begin the meal prep. This recipe used the bok choy and tomatoes from the CSA bag today. If I would have taken the bread I could have used it also, but ended up using a baguette.

First ingredients? Garlic and olive oil. Really, does anything that starts with garlic and olive oil end badly? I'd argue not. After those were sauteed properly, in went the chopped up bok choy, and I threw in onions for good measure.

 After ample time to let it soften, then went in the tomatoes and the kalamata olives.

I modified the recipe so instead of adding in the bread and cheese into the pan, I just sliced the baguette, then put the bok choy mixture on top and covered with Swiss cheese instead of Gruyere.  

Here's the finished product and I have to say it was pretty yummy. The bok choy was just a bit crunchy, which I really liked. The Kalamata olives gave it a nice kick every few bites and the swiss sets it off with a nice flavor. 

Here's the recipe:

 http://www.eatingwell.com/recipes/braised_bok_choy_with_tomatoes_gruyere.html

-Kate