Sautéed Greens and Peas

I pick up my CSA bag each Friday and look forward to cooking with the ingredients on the weekend. This week my bag had, among other things, arugula, radish greens, peas, and carrots. I made this tasty little side dish that combined garlic sautéed greens with peas and carrots. The greens were slightly bitter but the peas and carrots provided a balanced sweetness. You can use any greens, and the recipe doubles easily.

Sautéed Greens and Peas
2 Tbsp. extra virgin olive oil
2 cloves garlic, chopped
2 Tbsp. grated carrots
1 Tbsp. minced red onion or scallion
1-1/2 c. chopped arugula
1 c. chopped radish greens
1 c. chicken stock
1/3 c. fresh raw peas
generous pinch of kosher salt
freshly ground black pepper to taste

Heat olive oil in a sauté pan on medium heat and, when hot, add garlic. Cook for 1 minute until garlic is fragrant and softened; do not brown. Add grated carrot and onion and cook 2 minutes. Add greens and stir greens to coat with olive oil and garlic mixture. Add stock, salt and pepper. Bring stock to a boil. Cook 2 minutes. Add peas. Cover and cook on medium heat, 5-7 minutes, until peas are tender but not mushy. Serves 2-3 as a side dish.

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One Response to Sautéed Greens and Peas

  1. danielle says:

    I cannot wait to try this. It sounds delicious. Brian is not a fan of peas, so I will be making it the first chance he is out!

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