This is a healthy recipe that takes advantage of all the fresh spring and early summer produce. It comes together quickly and is a good side for many different dishes. Slice everything the same thickness so it cooks evenly.
Sauteed Spring Vegetables
- 2 small zucchini sliced into strips
- 2 small yellow squash sliced into strips
- 1 bunch sorrel
- 8 mushrooms sliced
- 6 cloves garlic minced
- 4 leaves basil sliced into thin ribbons
- 1/4 cup Sambuca
- 2 tbsp butter
Melt butter over medium heat and toss in garlic. Saute until fragrant then add mushrooms. Cook until browned and the mushrooms release their juice. Add zucchini and squash and saute until softened. Add basil, sorrel and Sambuca and bring to a quick simmer. Wilt greens and season with salt and pepper. Serve hot.