Yield:
4 Servings
Ingredients:
1 tbsp (15 mL) vegetable oil
1 clove garlic, minced
6 cups (1.5 L) lightly packed chopped Swiss chard
— or 8 cups (2 L) trimmed spinach
1 cup (250 mL) shredded cabbage
1 tsp (5 mL) grated lemon zest
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1½ tsp (7 mL) freshly squeezed lemon juice
2 tbsp (30 mL) sliced almonds, toasted
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: 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. Toast almonds in a small dry skillet over medium heat, stirring constantly, for about 3 minutes or until golden and fragrant.
