Sauteed Spring Vegetables Sauteed Spring Vegetables. Their deep, earthy flavor always reminds me of rich soil, damp from winter and ready to burst forth with new plants now that spring is here. 30 ml Olive oil; 750 ml Green beans, cut in 5-8 cm pieces; 1 bunch Asparagus, ends trimmed, washed and cut in 5-8 cm pieces; 125 ml Sliced leeks; 2 Cloves garlic, minced; 1/2 284 g bag Washed spinach, about 1,5 L, any coarse stems removed; 1,25 ml Mustard seeds; Salt ; Sesame oil; Directions. 1/4 pound French string beans (haricots verts), ends removed. Rating: 4 stars 8 Ratings. Deselect All. That entire tub of arugula wilted down into a very nice side dish for two, perfectly complementing the fresh salmon we ate alongside it. 1/4 pound asparagus, ends … Ingredients. Stinging nettles are tricky to handle, but a brief exposure to heat tames these prickly vines into super flavorful greens—sort of like if spinach had an older brother who came home from college. This can work for other greens, too. Salad greens can't take the heat of a braise, but they are tasty when gently wilted. So I tried something else: I sautéed it with a little butter and a lot of garlic. Sautéed Spring Greens The TENA Kitchen Recipe. Kosher salt. Ingredients (serves 3-4) 1/2 bunch dandelion greens, rinsed and ripped into bite-sized pieces 1/2 bunch swiss chard, rinsed and ripped into bite-sized pieces 1 Tablespoon ghee (or olive or sunflower oil) 1 teaspoon whole cumin seeds 1 clove of garlic, diced About a half cup of water Salt to taste (optional) toasted pine nuts. It was delicious and not a bit slimy or stale-tasting. Sautéed Spring Greens. 1/4 pound sugar snap peas, ends and strings removed. To Prepare: 1.