Green Vegetables Recipe

Prepare vegetables

Wash all greens thoroughly. Trim broccoli into bite-size florets, trim ends from sugar snap peas, remove kale stems and tear leaves, and rinse baby spinach. Have everything ready in a bowl.

Bring water to boil

Fill a large pot with 4–5 cups of water and 1 tsp salt and bring to a rolling boil over high heat. Prepare a large bowl of ice water beside the stove for shocking.

Blanch vegetables

First add broccoli to the boiling water and cook 2 minutes. Add sugar snap peas and cook an additional 1 minute (total 3 minutes for broccoli, 1 minute for peas). Then add kale and cook 30 seconds, finally add spinach and cook 15–20 seconds until bright green and just tender.

Shock and drain

Immediately transfer vegetables with a slotted spoon to the ice water to stop cooking. Once fully cooled (about 1–2 minutes), drain thoroughly in a colander and gently press to remove excess water. Pat dry with a kitchen towel if needed.

Warm oil and aromatics

In a large skillet over medium heat, add olive oil and butter. When butter melts and oil shimmers, add sliced shallot and cook 1–2 minutes until softened. Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant but not browned.

Toss greens

Add the drained greens to the skillet and toss gently with tongs or a spatula for 1–2 minutes just to coat and warm through. Season with sea salt and black pepper while tossing.

Finish with lemon

Turn off the heat. Add lemon zest and 1 tablespoon lemon juice, toss to combine. Taste and add remaining lemon juice if desired for brightness.

Transfer the warmed greens to a serving dish. Sprinkle toasted sliced almonds, chopped parsley, and grated Parmesan if using. Adjust seasoning with a final pinch of salt and a grind of black pepper.

Serve immediately as a side to fish, chicken, or a grain bowl. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently in a skillet to avoid overcooking.