A perfect feel special mixed vegetable side dish. Green. Fresh. Delicate, this green vegetable medley is super easy to prepare. Let’s take a look.
This recipe comes from the ever reliable Martha Stewart. “Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash”.
Our New Year’s Eve tradition is to spend a nice quiet evening at home with a big plate of Osso Buco and its friends.
Ingredients You’ll Need
- Olive oil
- A leek
- A handful of fresh spinach
- Frozen peas.
But you don’t need a special occasion to serve this easy and elegant green vegetable medley.
Cleaning Leeks: Prized by chefs, leeks carry a milder flavor than their cousins onions and garlic. They also carry grit because their tightly packed leaves easily collect soil. To clean leeks, remove any outer leaqves that have wilted. Slice the leek lengthwise in half, all the way through the root end. Hold the leek under a faucet with the root end up. Rinse the leek under cold running water, lifting and separating the leaves with your fingers to allow the grit to flow down though the top of the leek. Continue rinsing until all the grit is removed. Remove the root end before using.
More Special Occasion Side Dish Recipes
Green Vegetable Medley
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 bunch thin asparagus ends trimmed if tough
- 1 tablespoon unsalted butter
- 1 small leek dark-green leaves trimmed, sliced into 1/4-inch-thick rounds (about 1 cup)
- 1 bunch spinach stems trimmed
- 4 ounces sweet baby peas
- Pinch freshly ground pepper
- Heat a 12-inch non-stick skillet over medium high heat until oil is hot. Add asparagus and salt and saute turning frequently until just getting tender, about 5 minutes. Remove asparagus to a plate.
- Return skillet to heat, and melt butter. Add leek, and cook until just tender, about 2 minutes. Add spinach and peas, season with remaining 1/2 teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.
Green Vegetable Medley…It’s what’s for a Side Dish.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.