Sauteed Green Vegetables

Name: Sauteed Green Vegetables
Yield: 4 servings
Ingredients: 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)

Recipe photo courtesy of Romulo Yanes

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

Source: Everyday Food, April 2012

Servings

Ingredients

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)

Directions

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.