1/4 pound asparagus, ends … 1/4 pound sugar snap peas, ends and strings removed. Ingredients. So I tried something else: I sautéed it with a little butter and a lot of garlic. 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. Sautéed Spring Greens. Deselect All. 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. Sauteed Spring Vegetables Sauteed Spring Vegetables. Sautéed Spring Greens The TENA Kitchen Recipe. 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. Kosher salt. 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. Rating: 4 stars 8 Ratings. That entire tub of arugula wilted down into a very nice side dish for two, perfectly complementing the fresh salmon we ate alongside it. This can work for other greens, too. It was delicious and not a bit slimy or stale-tasting. 1/4 pound French string beans (haricots verts), ends removed. To Prepare: 1. Salad greens can't take the heat of a braise, but they are tasty when gently wilted.