Sauteed Green Vegetables – Light dinner

  • 04.23.10
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Sauteed Green Vegetables – Light dinner
Friday already!!! Where did this week go!!! Tonight I call it the lazy night. I have some wonderful already prepared crab cakes from Pete at www.personalgourmetfoods.com that I have to warm up in the oven. I will prepare a simple Sautéed Green Vegetable dish to go along side and voila dinner is ready. Our son is really getting into ice cream, so that will be the dessert tonight with an Ecolier chocolate cookie.

Tonight’s April 23, 2010 dinner:
Crab Cakes
Sautéed Green Vegetables
Ice Cream with Chocolate Cookies

SAUTEED GREEN VEGETABLES
1 medium leek
2 small zucchini
1 10-ounce package fresh spinach
1 cup frozen, thawed petite peas
4 tablespoons unsalted butter

Remove and discard the coarse outside layer from the leek. Thinly slice the leek up to the medium-green part. Soak in cold water for 30 minutes. Drain, rinse, drain well and pat dry.
Cut the zucchini in half lengthwise. With a teaspoon scoop out the seed, and cut into thin slices.
Wash the spinach and drain well. Remove and discard the stalks. Coarsely shred the leaves.
Just before serving, heat the butter in a heavy 12-inch sauté pan. Add the leeks and sauté until soft; be careful not to brown. Add the zucchini and peas. On medium heat, toss for 3 to 5 minutes until the zucchini are al dente. Add water to the pan, 2 tablespoons, if it becomes dry. Add the spinach and toss on high heat, about 2 minutes, until cooked. Do not overcook as the mixture will become watery. Add salt and pepper to taste. Serve immediately.

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