Thursday, July 27, 2017

Lemon Almond Sauteed Greens and other colors! #recipe by Linda Wiken, author

There's nothing I enjoy better than an easy-to-make veggie dish and this is one I'll use many times over. I first tried it out at that same writer's retreat that Victoria Abbott mentioned on Saturday. So, remember her delicious spicy black bean salad and think of it paired with this dish. Of course, there was more on the menu but you'll find out about those another time.

I find lemon seems to go with everything, even more so than my real favorite flavor, lime. So, use it liberally or cut it back a bit if lemon's not your thing. The recipe I found in the newspaper calls for Swiss chard or spinach. I chose the latter because I really enjoy it. But you could use any leafy green vegetable. I also chose to use the shredder for the cabbage but I think next time, I would just slice it into thin strips.

It's easy to prepare ahead of time -- just slice the two veggies and set them aside until needed. The prep time takes longer than it does on the stove.

What you'll need:

1 tbsp. olive oil
1 clove garlic, minced or use the kind in the jar, about 1 tsp. in that case
approx. 8 c.spinach, just cut off the stems
1 c. shredded cabbage
1 tsp lemon zest
juice of half a lemon
salt and pepper to taste
1 tbsp. sliced or slivered almonds, toasted

What to do:

Heat oil over medium heat, preferably a wok or similar pan. Add the garlic and saute for 30 seconds.

Add the spinach, cabbage, salt and pepper, and lemon zest then saute for approx. 2 minutes or until the greens are wilted.

Stir in 1 tbsp. of water, cover and boil for approx. 2 minutes. Stir a couple of times and remove when veggies are tender then add the lemon juice and saute for another 2 minutes, until most of the water has evaporated.

Transfer to a serving dish and sprinkle with the toasted almonds.

And here we are, minus the photographer, ready for yet another fun meal together.

I'd like some suggestions of what other greens to substitute. What would you use?

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

 Coming March, 2018
Marinating in Murder, book #3

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 


  1. We have chard in our garden--I bet that would work! Sounds delish and the party looks like so much fun:)

  2. Looks yummy, Linda! I so envy and admire your writing group!

  3. Greens are wonderful stuff. Chard is a big favorite of mine.

    I have a question on the directions--
    "Stir a couple of times and remove when veggies are tender then add the lemon juice and saute for another 2 minutes, until most of the water has evaporated."
    What is removed? The veggies? And then what sautes for another 2 minutes?

  4. I can testify that this was absolutely delicious!

  5. Loves me my greens, too, Linda! The lemon zest is a lovely addition...thanks for sharing and have a wonderful summer weekend! xoxo -- Cleo