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).

( recipe )

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.

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