Sauteed Spring Greens
The past few weeks have been extremely busy, between going home to see family in France, coming back to Milan and my Master’s degree (non-stop deadlines and exams). I have not found the time to be more present here, but I am back now!
The sun is shining once again and warmer weather finally seems around the corner. Spring vegetables are starting to appear in the food stalls of my local farmer’s market which inspired me to create this week’s recipe of Sautéed Spring Greens. Fill your bag with green beans, asparagus, peas, fennel and any other green vegetable you might fancy!
Ideal for a quick lunch or a light dinner, all you need to do is wash your ingredients and sauté them in a pan with a drizzle of balsamic vinegar and some fresh herbs. Fresh and deliciously simple, this recipe is the perfect way to bid farewell to Winter!
- Vegan Recipe -
SAUTEED SPRING GREENS
400g of green beans
250g of green asparagus
50g of edamame beans*
½ fennel**
1 shallot
1 clove of garlic
1 stem of basil
1 stem of thyme
2 tablespoons of olive oil
1 ½ tablespoons of balsamic vinegar
Fleur de sel
Freshly grated pepper
Wash and dry the green beans, the asparagus, the fennel and the basil leaves.
Chop the asparagus and the green beans into 4-5cm pieces and set aside.
Finely slice the fennel and set aside.
Peel the garlic clove and the shallot and finely mince them.
Heat the olive oil in a large pan on low heat and add the minced shallots, the garlic and the basil and thyme leaves. Cook for 5 minutes while regularly stirring and then set the mixture aside in another container.
Heat the olive oil in the pan on a higher heat and add the asparagus. Cook for a couple of minutes until grill marks start to appear.
Add the green beans and the fennel et cook until al dente.
Add the shallot mixture back into the pan and season with salt, pepper and the balsamic vinegar. Cook while stirring regularly until it starts to caramelise.
Sprinkle with the edamame beans and serve right away.
Notes: *Replace the edamame beans with green peas (cook the peas by adding to the pan at the same time as the green beans and fennel).
**Replace the fennel with chicory, celery or any other type of seasonal green vegetable of your choice.
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