Chef notes

I like this recipe as a result of it’s so simple to make, stuffed with recent seasonal veggies and so satisfying. It is such a flexible dish and a scrumptious approach to get extra greens into your weight loss plan.

Method tip: Use the identical pot of boiling water and ice water for all of the greens.

Swap choice: Be at liberty to make use of any combo of spring veg you need right here.

Preparation

1.

Convey a medium pot of well-salted water to a boil. Arrange a bowl of well-salted ice water.

2.

Add the asparagus to the pot and let the water return to a boil, 4-5 minutes. Take away the asparagus and switch it instantly to the ready ice water. When the asparagus is totally cool, take away it from the ice water and reserve. Repeat this course of with the sugar snaps.

3.

Toss the potatoes within the boiling water, let the water come again to a boil and cook dinner for 3-4 minutes. Take away the potatoes from the water and unfold on a baking sheet to chill.

4.

Lower the asparagus and sugar snaps into 1/2-inch lengths.

5.

Coat a big, huge pot with olive oil, toss within the onions and season with salt and crushed crimson pepper. Convey the pan to medium warmth and cook dinner the onions for 3-4 minutes or till they begin to soften. Add the zucchini, season with salt and cook dinner for 2-3 minutes.

6.

Toss within the asparagus, sugar snaps and potatoes into the pan. Stir to mix and add the inventory. Prepare dinner till the inventory has evaporated by half, 6-7 minutes, then stir within the escarole and cook dinner till it wilts, 2-3 extra minutes.

7.

Take away the pan from the warmth. Add the butter and cheese and stir the combination vigorously to carry the entire thing collectively. Serve instantly.

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