Simplest, Freshest Spring Greens for Father’s DayPrint
For Father’s Day, what my husband wanted the most was not to be chained to sinkfuls of dishes to be washed, which given who is he is married to is an understandable request. We took him out to dinner to a serious barbecue place, one that leaves your clothes smelling like pork and fire, and he was a happy man. But for lunch, I did want to cook up a simple something, so we had teriyaki chicken skewers, and then I made the following, with ingredients from both my garden and my neighbor’s garden. If you have asparagus on hand, add that in as well (or substitute it it for any of the vegetables).
- 1 tablespoons extra virgin olive oil
- 4 cloves garlic, smashed
- 2 cups fresh shelled peas
- 2 cups snow peas, sugar snap peas, or a combination, trimmed
- 1 cups torn spinach leaves
- 2 cups arugula
- Kosher salt and freshly ground black pepper to taste
1. In a small skillet over medium heat, heat the olive oil, then add the garlic, and sauté until lightly browed, about 4 minutes.
2. Add the peas, snow peas, or sugar snaps, season with salt and pepper, and sauté until bright green, about 2 minutes. Add ½ cup of water, cover the pan, and let steam for 3 minutes. When almost all of the liquid has evaporated, remove the lid, add the spinach and arugula, and stir until everything is well combined, and the greens are wilted, about 1 more minute.
3. Spoon onto a plate and serve.