We don’t often associate “asian” vegetables such as choi with cheese and other dairy. This recipe is more european. Collards are a good substitute, as are other greens. If you’re not using a “melting” cheese, you may need to cook the dish longer, until the cheese you’re using melts.
1 – 2 T vegetable oil
4 garlic cloves, thinly sliced
1 large head choi, about 8 or 10 cups chopped
2 c chopped tomatoes, canned or fresh
1/4 – 1/3 c coarsely chopped, pitted Kalamata or other olives
salt and pepper, to taste
2 – 3 slices whole grain bread, toasted and cubed
1/2 c shredded or grated Gruyère or Swiss cheese
chopped fresh herb, for garnish, optional
1. Put oil and garlic in a large skillet with a lid or Dutch oven and gently heat until the garlic starts to sizzle and is fragrant. Don’t let it brown. Add the choi and stir to coat with the oil. Add the tomatoes and olives and stir to combine. Increase heat and cook, stirring occasionally, until the choi is tender, about 10 minutes.
2. Stir in salt and pepper, then top with toasted bread cubes and cheese. Cover and cook until cheese is melted, a couple of minutes. Serve, topped with fresh herb garnish.