New This Month

Sauteed Green Vegetables

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

  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 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)


  1. 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.


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