Instructions

• 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.