Lemon Almond Sautéed Greens
Perk up your meal and boost your vitamin C and fiber with this quick, tasty, lemon-scented side dish.
Tips
- Wash greens well in a colander under cold running water. Drain, leaving the water clinging to the leaves. There’s no need to spin or pat them dry.
- One medium bunch of Swiss chard or an 8-oz (250 g) package of fresh spinach is just the right amount for this recipe. Avoid baby spinach, as it’s too tender and cooks too quickly – save it for salads.
- Additional tip: Toast almonds in a small dry skillet over medium heat, stirring constantly, for about 3 minutes or until golden and fragrant.
Makes 4 servings
Cooking time: n/a
Ingredients
- 1 tbsp vegetable oil 15 mL
- 1 clove garlic, minced 1
- 6 cups lightly packed chopped Swiss chard or 8 cups/2 L trimmed spinach 1.5 L
- 1 cup shredded cabbage 250 mL
- 1 tsp grated lemon zest 5 mL
- ¼ tsp salt 1 mL
- ¼ tsp freshly ground black pepper 1 mL
- 1½ tsp freshly squeezed lemon juice 7 mL
- 2 tbsp sliced almonds, toasted (see additional tip above) 30 mL
Instructions
- In a large, deep skillet or wok, heat oil over medium-high heat. Sauté garlic for 30 seconds or until fragrant. Add Swiss chard, cabbage, lemon zest, salt and pepper; sauté for about 2 minutes or until chard is slightly wilted.
- Stir in 1 tbsp (15 mL) water, cover and boil, stirring occasionally, for about 2 minutes or until vegetables are just tender.
- Stir in lemon juice and sauté, uncovered, for 1 to 2 minutes or until vegetables are tender and most of the water has evaporated. Serve sprinkled with almonds.
Notes
Canada’s Choice per Serving: 1 Fat
Nutritional Information
Per Serving
| Calories | 65 |
| Total fat | 5 g |
| Saturated fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 249 mg |
| Carbohydrates | 4 g |
| Fiber | 2 g |
| Protein | 2 g |
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