from Eating Well

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
¼ cup coarsely chopped pitted Kalamata olives
¼ teaspoon salt
2 slices whole-grain country bread, toasted and finely chopped
⅓ 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.