Sauteed Greens with Arugula and Feta

Total Time:
25 min
20 min
Inactive Prep:
5 min
8 to 10 servings


  • 200 grams (7 ounces) asparagus tips
  • 200 grams (7 ounces) broccolini
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 4 cloves garlic, finely chopped
  • 2 teaspoons grated ginger
  • 200 grams (7 ounces) fine green beans, ends trimmed
  • 200 grams (7 ounces) snow peas
  • 240 grams (8.5 ounces) sugar snap peas
  • 200 grams (7 ounces) fresh shelled peas
  • Salt and pepper
  • 1/2 teaspoon crushed red chile flakes
  • 150 grams (5.5 ounces) herbed feta with sun-dried tomatoes or plain feta
  • 250 grams (5.5 ounces) baby arugula, thoroughly washed


Place the asparagus tips and broccolini into a bowl and cover with boiling water; let sit until al dente, 1 minute.

Meanwhile, heat the oil and butter in a large frying pan. Add the garlic and ginger, and saute for 1 minute. Carefully remove the asparagus and broccolini from the hot water, shake dry, and add to the pan; saute for 1 minute. Add the green beans, snow peas, sugar snaps and shelled peas. Cook for 2 minutes.

Season with salt and pepper, and sprinkle with the chile flakes. Transfer to a serving platter. Crumble over the feta and scatter arugula leaves over the top.


To bulk up this dish, add roasted butternut squash and peppers, and substitute Gorgonzola for the feta.