Yield
6 servings

This dish is a quick and easy way to get the powerful health benefits of almonds and veggies.

How to Make It

Trim bell peppers, remove seeds, and slice thinly. Trim both ends of bok choy, slice thinly, and place in a large bowl of cold water for a few minutes to remove any grit. Remove by handfuls and immerse again in a fresh bowl of cold water. Drain in a colander.

Preheat oven to 350°F. Place almonds on a baking sheet and roast for 10 minutes, tossing once or twice. Meanwhile, heat 2 teaspoons olive oil in a large saute pan or wok. Add pepper and saute on medium-high heat for 3 minutes. Stir in garlic and continue to saute for 3 more minutes. Remove and set aside in a medium-sized bowl.

Heat remaining 1 teaspoon olive oil in pan. Add washed bok choy and saute for a minute. Add lemon juice and cover pan, letting bok choy wilt. Return peppers to pan, add roasted almonds, and stir gently before serving.

Nutrition information per serving:
Calories 73, Cholesterol 0 mg, Total fat 6 g, Fiber 2 g, Saturated .5 g, Calcium 162 mg, Monounsaturated 9 g, Magnesium 43 mg, Polyunsaturated 8 g, Sodium 92 mg, Carb 7 g, Potassium 475 mg, Protein 3 g, Vitamin E 5 mg

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