Bright and crisp sautéed greens

Bright and crisp sautéed greens

Notice how I didn’t specify which green veggies you can use for this recipe? Well, that was intentional because the truth is that this recipe applies to a bunch of green things: snow peas, sugar snap peas, rapini, broccolini, asparagus, green beans… Did I miss any? Just avoid delicate leafy greens because they will not stand up to the two doses of heat. This is a classic French culinary technique that I absolutely love because it allows me to do my favourite kind of cooking for entertaining: make ahead! Once you’ve blanched (quick boiled) and chilled the veggies in the ice water bath, drain them well and refrigerate until you’re ready to sauté – no more than 1 day in advance though, to maintain freshness. It’s an easy restaurant and catering trick that makes it super easy to get all of your dishes hot on the table at the same time. To boot, it guarantees that your greens stay a bright, vibrant shade of green and adds a boost of flavour and texture that is sure to get everyone at your table eating their veggies!

Serves 4

Ingredients

4 Cupsgreen vegetables (see caption above)
1 tsp sea salt
2 Tbsp extra virgin olive oil
¼ Cup sundried tomatoes (oil-packed are best), chopped
1 tsp red chili flakes
1 tsp lemon juice, freshly squeezed
2 cloves garlic, minced (using a garlic press is easiest)
1 tsp honey
¼ Cuppanko breadcrumbs
1/3 CupParmesan cheese (or your favourite hard cheese), finely grated

Directions

  1. Bring a large pot of water to a boil.  Add a about a teaspoon of salt to season.  Ready a large bowl of ice water to shock the vegetables after boiling.
  2. Once boiling, add the greens and boil for 1 ½ - 2 minutes.  Immediately remove them from the boiling water (either with a slotted spoon or drain into the sink) and submerge in the bowl of ice water.
  3. Once the greens are cold drain well and set aside, or refrigerate for next-day use.
  4. When ready to serve, preheat a non-stick saucepan over medium heat and add the olive oil, sundried tomatoes and chili flakes.  Stir with a wooden spoon to incorporate and sauté 1 minute.  Ensure that the heat on your stove is such that the mixture is bubbling gently and not burning – adjust accordingly.  
  5. Add lemon juice, garlic, honey, panko and Parmesan – stir to combine and simmer an additional minute to cook the garlic and toast the breadcrumbs.  Add the drained and cooled vegetables and stir to coat and heat through.  Serve immediately.    
  6. Enjoy!