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?
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 www.lindakwiken.com
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and on Twitter @erika_chase.
