Green Green Spring Vegetables Recipes

GREEN GREEN SPRING VEGETABLES

Green Green Spring Vegetables image

This side dish recipe that combines asparagus, string beans, broccolini, and sugar snap peas can be prepared from start to finish in less than 30 minutes.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 9

Ingredients

0.25 pound French string beans (haricot verts), ends removed
Kosher salt
0.25 pound sugar snap peas, ends and strings removed
0.25 pound asparagus, ends removed
0.5 pound broccolini, ends removed
2 tablespoon unsalted butter
1 tablespoon good olive oil
3 large shallots, sliced
0.5 teaspoon freshly ground black pepper

Steps:

Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift beans from water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and beans. Cut asparagus in 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to ice water. Cut broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
When ready to serve, heat the butter and oil in a very large sauté pan or large pot. Sauté the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add drained vegetables to shallots with 1/2 teaspoon salt and the pepper; toss. Cook just until the vegetables are heated through. Serve hot. Makes 4 to 6 servings.

Nutrition Facts : Calories 126 kcal, Carbohydrate 9 g, Cholesterol 15 mg, Protein 4 g, SaturatedFat 4 g, Sodium 147 mg, Sugar 3 g, Fat 9 g, UnsaturatedFat 5 g

SAUTEED GREEN VEGETABLES

Sauteed Green Vegetables image

This verdant side pairs well with shrimp, and Greek-Style Turkey Meatloaf.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Ingredients

2 leeks (white and light-green parts only)
3 tablespoons unsalted butter
Coarse salt and ground pepper
3 cups frozen peas (from two 10-ounce bags)
5 ounces baby spinach (5 cups)

Steps:

Slice leeks into half-moons, then rinse thoroughly and pat dry. In a large skillet, melt butter over medium-high. Add leek, season with salt and pepper, and cook until translucent, 6 minutes. Add peas and cook, stirring frequently, until bright green and warmed through, about 6 minutes. Stir in spinach and cook until wilted, 2 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 7 g, Protein 7 g, SaturatedFat 6 g

SAUTEED SPRING VEGETABLES

Sauteed Spring Vegetables image

These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon plus 1/2 teaspoon salt
6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
6 ounces cherry tomatoes (yellow and/or orange), cut in half
2 tablespoons olive oil
1/2 small red onion, cut into 1/4-inch dice
1/8 teaspoon freshly ground pepper
1/2 cup basil leaves, torn in half

Steps:

Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again.
Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
Remove from heat, add basil, and toss to combine.

GREEN GREEN SPRING VEGETABLES BAREFOOT CONTESSA - INA GARTEN

Green Green Spring Vegetables Barefoot Contessa - Ina Garten image

Make and share this Green Green Spring Vegetables Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by cookiedog

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb french string bean, ends removed (haricots verts)
kosher salt
1/4 lb sugar snap pea, ends and strings removed
1/4 lb asparagus, ends removed
1/2 lb Broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, sliced
1/2 teaspoon fresh ground black pepper

Steps:

Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water.
Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans.
Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water.
Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned.
Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

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