Recipe courtesy of Mary Berg
Garlicky Greens aka Guest Greens
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 98
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 257 mg
Mary likes to serve these garlicky greens with her Crispy Chicken Thighs.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 98
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 257 mg
Ingredients
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Directions
- Bring a medium pot of water to a boil over high heat. Half fill a large bowl with ice and top with cold water and set aside. Season the boiling water very well with salt and cook the peas and sugar snap peas just until bright green and cooked but still crisp. Using a fine-mesh sieve, drain the peas then, keeping the veg in the sieve, transfer to the ice bath to stop the cooking process.
- Place a large sauté pan or skillet over medium heat. Add the butter to melt followed by the garlic. Drain the peas and snap peas and add to the skillet, then stir in the mustard and lemon zest. Add in the spinach and toss to wilt. Season with salt and pepper and cook just to heat.
- Serve immediately. For a bit of extra brightness, cut the lemon into wedges to serve alongside (you don’t want to squeeze lemon juice over the greens too early as that can cause browning).
