When my friend Karen Berk sent me this recipe, I immediately visualized glorious green veggies heaped on a platter and knew I had to try it asap. Karen is a culinary instructor and friend whom I’ve known for years, when I used to live in LA and owned a cooking school there. She explained that she only sent it to special friends and that it comes from chef Evan Kleiman. The minute I finished reading the recipe, I knew it would be great and that I had to make it and send it to you.

This recipe is a true winner for many reasons. Each vegetable is cooked separately, so it gets cooked to its best degree of doneness, tender but still crisp. Each one gets it own sprinkling of salt while it cooks. The veggies are cooked in a large skillet so they aren’t crowded, which allows them to caramelize instead of steam. A generous sprinkling of fresh mint stirred in at the end heightens the vegetables’ freshness with a burst of aromatic fragrance.

This method of cooking each vegetable separately lets each one shine, but it also takes time. The directions for how long to cook the vegetables did not come with the recipe, so I’ve added it. I get why Evan didn’t include cooking time. Vegetables cook differently depending on their freshness. But not having any idea how long they were going to cook made it difficult to plan my dinner, so I’ve added it. Most of the veggies cook in about 3 minutes, a little more or less, depending on their freshness. You can do the math. This isn’t a 1-2-3 stir-fry, but the end result is so worth the time.

These are excellent warm or at room temperature, so don’t be concerned that some of the veggies have cooled down while you cook the others. They are not meant to be served hot.

I made them just as the sun was going down, so I still had enough light in my window sill to get a glow. They truly are gorgeous and delicious. Enjoy!

CARAMELIZED SAUTÉ OF SPRING VEGETABLES
The skillet just needs a light coating of oil for cooking each vegetable, especially if it is non-stick. But you do want some with each veggie, to help the salt adhere and flavor it.

Extra virgin olive oil
2 medium leeks, white part only, cleaned and thinly sliced
4 cloves garlic, sliced or 2 stalks of green garlic, if available
1/2 pound sugar-snap peas, stringed and sliced in half on the diagonal
1 bunch thin to medium asparagus, tough bottoms removed, diagonally cut into 1 to 2 inch pieces
1 head romaine or 2 to 3 romaine hearts, sliced about 1/4-inch thick
8 to 10 ounces fresh English peas, shelled
1 bunch fresh mint, coarsely chopped
Salt to taste, sea salt preferred

In a 12-inch skillet, sauté each vegetable preferably in one layer. You want them to caramelize, rather than steam.
Thinly coat the skillet with olive oil. Cook the leeks over moderate-high heat with the garlic for about 60 to 9- seconds, until bottoms begin to brown slightly, and then begin stirring, occasionally. Cook until leeks are tender and brown in some places, about 3 minutes. Season with salt and add the green garlic, if using and cook until it gives off an aroma. Scrape into a bowl that is large enough to accommodate all the cooked vegetables.
Add a bit more oil to the pan and cook the snap peas with a little salt in the same manner, just until tender, but still crisp, about 3 minutes Scrape into the bowl.
Cook the asparagus as above, 2 1/2 to 3 1/2 minutes depending on thickness, until tender. Scrape into bowl.
Add a little more oil, and sauté the romaine in the same manner, just until it begins to wilt, about 3 minutes. Scrape into bowl.
Cook peas in same manner until tender, 2 to 3 minutes. Scrape into bowl.
Stir in the chopped mint and season with more salt, if needed. Serve hot or at room temperature. Best not reheated.
Makes 8 servings.

Caramelized Sauté of Spring Veggies