SPRING GREEN VEGETABLES (Brenda Glazer)

By jarren

Ingredients

• 2 tbsp extra virgin olive oil
• 1 leek, white and light green part, well cleaned, sliced
• 6 oz sugar snap peas, trimmed
• 6 oz snow peas, trimmed
• 1/4 cup chicken or vegetable stock
• 2 cups frozen green peas
• 3 cups packed baby spinach (about 5 oz)
• 3 green onions, thinly sliced
• 1 tbsp chopped fresh mint
• 2 tbsp butter
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Heat olive oil in a large deep skillet and add leeks. Cook gently 5 minutes until tender. Add sugar snap peas and cook on to two minutes. Add snow peas and liquid. Bring to a boil. Reduce heat and cook one minute. Add peas and cook until heated (1 to 2 minutes). Add spinach and cook just until almost wilted. Add green onions, mint and butter. Cook one minute longer. Season with salt and pepper.