Description
A recipe for Power-Packed Vegetables with Roasted Almonds

Ingredients

• 1 small red bell pepper
  
• 1 small orange or yellow bell pepper
  
• 1 head bok choy
  
• 1/4 cup sliced almonds
  
• 3 teaspoons olive oil, divided
  
• 1 teaspoon minced garlic
  
• 1 teaspoon lemon juice

Preparation
1. Trim bell peppers, remove seeds and slice thinly.

2. Trim both ends of bok choy, slice thinly and wash to remove grit. Drain in a colander.

3. Heat oven to 350°lF. Place almonds on a baking sheet and roast for 10 minutes, tossing once or twice.

4. Heat 2 teaspoons olive oil in a large pan. Add pepper and sauté on medium-high heat for 3 minutes. Stir in garlic and continue to sauté for 3 more minutes. Remove and set aside in a medium-size bowl.

5. Heat remaining 1 teaspoon olive oil in pan. Add bok choy and sauté for a minute. Add lemon juice and cover pan, letting bok choy wilt.

6. Return peppers to pan, add roasted almonds and stir gently before serving.

Nutrition
Nutrients per serving: 73 calories; 4.6g fat (.5g saturated fat, 2.9g monounsaturated fat, .8g polyunsaturated fat); 7g carbohydrate; 3g protein; 0mg cholesterol; 2g fiber; 162mg calcium; 43mg magnesium; 92mg sodium; 475mg potassium; 1.5mg vitamin E.

Serves
Makes 6 servings

Variations
no information available