Spring greens make a cook’s heart race—asparagus, sugar snaps, sweet peas, arugula, spinach, Swiss chard, watercress, artichokes, fava beans, bok choy, garlic scapes, green onion, leeks and more. After the hearty greens and root vegetables of winter; spring’s sweet and tender offerings are a gift. So, stash the stockpot and grab a sauté pan. As these simple but splendid recipes show, spring greens barely need cooking at all.
By Laraine Perri, a food writer in New York City.