9 Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, finely chopped
  • 2 teaspoon chopped thyme
  • 1 Turkish or 1/2 California bay leaf
  • 3 (3-by 1-inch) strips orange zest
  • 3 pounds bok choy (2 to 3 heads), cut crosswise into 2-inch pieces
  • 1 pound tomatoes (3 medium), chopped
  • 1/3 cup Kalamata olives, pitted and chopped
  • 1/2 cup coarsely chopped flat-leaf parsley
Nutrition
82
4% daily value
6 servings
                                       
                                            low-​sodium, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

9% 6

Saturated

4% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

3% 8

Carbs (net)

- 5

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

3% 65

Calcium

10% 100

Magnesium

6% 25

Potassium

9% 445

Iron

7% 1

Zinc

4% 0

Phosphorus

7% 52

Vitamin A

8% 70

Vitamin C

50% 45

Thiamin (B1)

6% 0

Riboflavin (B2)

5% 0

Niacin (B3)

6% 1

Vitamin B6

24% 0

Folate equivalent (total)

24% 95

Folate (food)

- 95

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

9% 1

Vitamin K

110% 132

Sugar alcohols

- 0

Water

- 173
Comments
 
×