Sautéed Spring Greens

The TENA Kitchen Recipe

Sauteed Spring Greens


  • 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


  1. Heat large sauté pan over med high and add olive oil.
  2. Add green beans and sauté 3-4 mins.
  3. Add asparagus, leeks and garlic and sauté 2-3 minutes depending on thickness of asparagus.
  4. Reduce heat to medium and add spinach.
  5. Sprinkle with mustard seeds and a splash of water. Cover and steam 1-2 minutes or until spinach is wilted, stirring once.
  6. Remove from heat. Season with salt and a few drops of sesame oil.