Power-Packed Vegetables with Roasted Almonds

• 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, divided09
• 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 place in a large bowl of cold water for a few minutes to remove any grit.
3 Remove by handfuls and immerse again in a fresh bowl of cold water. Drain in a colander.
4  Preheat oven to 350°F. Place almonds on a baking sheet and roast for 10 minutes, tossing once or twice.
5 Meanwhile, heat 2 teaspoons olive oil in a large sauté pan or wok. Add pepper and sauté on medium-high heat for 3 minutes.
6  Stir in garlic and continue to sauté for 3 more minutes. Remove and set aside in a medium-sized bowl.
7  Heat remaining 1 teaspoon olive oil in pan.
8 Add washed bok choy and sauté for a minute. Add lemon juice and cover pan, letting bok choy wilt.
9 Return peppers to pan, add roasted almonds, and stir gently before serving.
10  Per serving for 6 servings.

Source: Almond Board of California