This buttery blend of seasonal vegetables can be eaten warm or at room temperature. Peeling fava beans can be labor intensive—check out our fava tips and step-by-step instructions to make it easier. If fresh favas aren’t in season, you can substitute lima beans or shelled edamame.
Minty Spring Vegetable Sauté
- Kosher salt
- 3 cups (9-1/2 oz.) sugar snap peas, cleaned
- 14 oz. (1 bunch) asparagus, cut into 1-inch pieces on the diagonal
- 1-1/2 cups fresh or frozen peas
- 1 cup shelled fava beans or edamame or frozen lima beans
- 6 oz. (about 1/2 bunch) rainbow chard, stems cut into 1-inch pieces on a diagonal, leaves coarsely chopped
- 5 cups (5 oz.) baby spinach
- 2 Tbs. extra-virgin olive oil
- 3 Tbs. unsalted butter, softened
- 6 oz. (1 bunch) scallions, coarsely chopped
- 2 medium cloves garlic, minced
- Freshly ground black pepper
- Flaky sea salt, such as Maldon
- Fresh mint leaves, for garnish
- Lemon wedges, for serving
- Bring a large pot of well-salted water to a boil. Prepare an ice water bath and set side. Line a rimmed baking sheet with paper towels and set aside. Blanch the sugar snap peas, asparagus, peas, fava beans (or edamame or lima beans), and chard leaves separately in batches until tender, about 2 minutes each. Blanch the spinach until tender, about 1 minute. Blanch the chard stems until tender, about 6 minutes. As completed, transfer the blanched vegetables to the ice bath with a slotted spoon. Drain the vegetables on the paper towels.
- In a 12-inch skillet over medium heat combine the oil and butter and cook until the butter is lightly browned, about 2 minutes. Add the scallions and garlic, season with 1/2 tsp. kosher salt and 1/2 tsp. pepper and cook, stirring, until softened, about 2 minutes. Add the blanched vegetables and cook, stirring occasionally, until heated through, 5 minutes more. Transfer to a large platter and sprinkle with flaky sea salt and garnish with mint leaves. Serve with lemon wedges.