When the first spring greens appear in the markets, it’s a joyful time for seasonal cooks. Tender leafy greens, little delicate pods, tendrils little shoots with their verdant hues, all begging to be taken home. But the key is how to do as little to them as possible. Here, they are very quickly sauteed in a bit of olive oil with some crushed garlic cloves and just a light seasoning of salt and pepper. Super simple. You add the leafy greens just at the end, stirring them just until they are wilted, which takes about 1 minute. The whole dish takes less than 10 minutes to make once your ingredients are prepped!

I made this quick saute with sugar snaps, arugula, spinach, and peas…you can use any combo you like, but it’s nice to have an assortment of types and textures. These are the perfect side for any spring dinner, such as Greek Butterflied Leg of Lamb with Feta Sauce, Crispy-Skinned Salmon with Dill Sauce, or Smoked Salmon Puff Pastry Tarts.

Sauteed Spring Greens: The best way to cook the tender vegetables of spring. Sugar snaps, arugula, spinach, and peas…. you can use any combo you like, but it’s nice to have an assortment of types and textures.

Ingredients for Sautéed Spring Greens

• Extra-virgin olive oil
• Garlic – Smashing or crushing the garlic and letting the crushed cloves sauté gently with the vegetables imparts a slightly garlicky flavor but doesn’t overpower the delicate flavor of the greens (see below for how to smash garlic).
• Shelled peas – You can also use frozen, or sub in another spring vegetable.
• Snow peas or sugar snap peas – Or both!
• Spinach – Try to find tender young leaves
• Arugula – Baby arugula is less peppery than more mature arugula.

How to Smash Garlic Cloves

To smash garlic, place the cloves on a cutting board. Place the blade of a large, heavy chef’s knife flat over the garlic cloves. Use your fist to smash down on the top of the knife blade to crush the garlic on the cutting board beneath.

Recipe Variations

• If you have asparagus on hand, add that in as well (or substitute it for any of the vegetables).
• While this is the world’s best way to cook spring vegetables, you can also make this at other times of the year. Use frozen peas and maybe small broccoli florets instead of the sugar snaps.

How to Make Sautéed Spring Greens

1. Sauté the aromatics: In a small skillet over medium heat, heat the olive oil, then add the garlic, and sauté until very lightly browned, about 3 minutes.
2. Sauté the veggies: Add the peas and snow peas or sugar snaps, season with salt and pepper, and sauté for 2 minutes. Add 1/4 cup of water, cover the pan, and let steam for 3 minutes. Remove the lid, add the spinach and arugula, season, and stir until the greens are wilted, about 1 more minute.
3. Serve: Remove the garlic, or leave it, your choice. Spoon onto a plate and serve.

Leftovers and Storage

Because these greens are so lightly cooked, I would only reheat any leftovers very briefly in a pan or in the microwave. Or just eat them at room temp. Or add them to a pasta salad! These vegetables will last up to 5 days in the fridge.

What to Serve With Sautéed Spring Greens

Yogurt-Marinated Chicken Kebabs

Poached Salmon with Cilantro Sauce

How to Poach Chicken

More Recipes for Spring

• Lemony Rotini with Goat Cheese Sauce and Spring Vegetables
• Spring Chicken and Vegetable Potpie Casserole
• Spring Ramp and Pea Risotto
• Simple Vegetarian Spring Pasta Salad

Also read: How to Cook Spring Produce.