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Spring Vegetable Sauté with Mint and Sea Salt Recipe

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3.8 from 2 reviews

A vibrant and fresh Spring Vegetable Sauté featuring a medley of blanched sugar snap peas, peas, edamame, rainbow chard, and baby spinach, tossed with browned butter, scallions, garlic, and finished with fragrant fresh mint and flaky sea salt for a bright, flavorful, and healthy side dish.

Ingredients

Vegetables

  • 3 cups sugar snap peas, ends trimmed
  • 1 1/2 cups fresh or frozen peas
  • 1 cup frozen edamame beans (or Lima beans or Fava beans as alternatives)
  • 1 bunch rainbow chard, stems cut into 1-inch diagonal pieces, leaves coarsely chopped (separate leaves and stems)
  • 5 oz. baby spinach
  • 1 bunch scallions, coarsely chopped
  • 3-4 fresh mint leaves, cut chiffonade
  • 2 medium cloves garlic, minced

Seasonings & Fats

  • Kosher salt
  • Freshly ground black pepper
  • Flaky sea salt, such as Maldon, for finishing
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter

Instructions

  1. Prep: Bring a large pot of salted water to a boil and prepare an ice water bath to cool the vegetables immediately after blanching. Line a baking sheet with paper towels for draining blanched vegetables. Chiffonade the mint leaves for garnishing and folding into the sauté.
  2. Blanch Vegetables: Blanch sugar snap peas, peas, edamame, and chard leaves separately in batches, each for about 2 minutes. Blanch the spinach for approximately 1 minute. Blanch chard stems for around 6 minutes. After blanching each batch, transfer the vegetables to the ice water bath using a spider strainer or slotted spoon to stop the cooking process. Drain the cooled vegetables carefully on the paper towels.
  3. Sauté Aromatics: Heat the extra-virgin olive oil and unsalted butter in a large high-sided skillet over medium heat until the butter begins to lightly brown, about 2 minutes. Add the chopped scallions and minced garlic, seasoning with about 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir and cook until the aromatics soften, about 2 minutes.
  4. Combine and Heat Vegetables: Add the drained blanched vegetables to the skillet with the aromatics. Cook together, stirring occasionally, until the vegetables are warmed through and well incorporated with the browned butter and scallion mixture, about 5 minutes.
  5. Finish and Serve: Stir in the chiffonade mint leaves, then transfer the sautéed spring vegetables to a large serving bowl or platter. Sprinkle with flaky sea salt such as Maldon, garnish with additional mint leaves, and serve immediately for a fresh and vibrant side dish.

Notes

  • Blanching the vegetables separately ensures each is cooked perfectly according to their ideal timing, preserving bright colors and textures.
  • Cooling vegetables immediately in an ice bath stops the cooking process to prevent over-softening.
  • The browned butter adds a rich, nutty flavor that complements the fresh vegetables beautifully.
  • Fresh mint not only adds aroma but also a refreshing contrast that enhances the dish’s springtime character.
  • Use flaky sea salt just before serving for added texture and bursts of salty flavor.
  • Substitute Lima beans or Fava beans if edamame is unavailable.
  • Serve as a healthy side to grilled meats, fish, or as part of a vegetarian meal.

Find it online: https://marthatasty.com/spring-vegetable-saute-with-mint-and-sea-salt-recipe/