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Spring Greens and Peas with Ricotta and Preserved Lemon Herb Oil

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Spring Greens and Peas with Ricotta and Preserved Lemon Herb Oil is a vibrant and refreshing dish that celebrates the best of spring’s bounty. This delightful combination of sautéed greens, sweet peas, creamy ricotta, and zesty preserved lemon is not only a feast for the eyes but also a treat for the taste buds. Perfect for any occasion, this recipe is light yet satisfying, making it an ideal choice for family dinners or elegant brunches.

Ingredients

Scale
  • 2 cups spring greens (spinach, kale, or Swiss chard)
  • 1 cup fresh peas (or frozen)
  • 1 cup whole-milk ricotta
  • 1/4 cup preserved lemons, chopped
  • 2 tbsp extra virgin olive oil (plus more for sautéing)
  • 1/4 cup fresh herbs (basil or parsley), chopped
  • Salt and pepper to taste

Instructions

  1. Rinse and dry the spring greens. In a large skillet, heat olive oil over medium heat.
  2. Sauté the greens until wilted but vibrant in color, about 3 minutes.
  3. Add the peas and cook until bright green and tender, about 3-5 minutes.
  4. In a small bowl, whisk together olive oil, preserved lemons, fresh herbs, salt, and pepper to make the herb oil.
  5. Combine the sautéed greens and peas with the herb oil in a serving bowl. Gently fold in dollops of ricotta until creamy yet chunky.
  6. Serve warm or at room temperature with optional garnishes like extra herbs or lemon zest.

Nutrition

Keywords: For added texture, consider sprinkling toasted nuts such as pine nuts or almonds on top before serving. If you prefer a different cheese, feta or goat cheese can be substituted for ricotta. Store leftovers in an airtight container for up to three days; reheat gently to avoid overcooking.

Find it online: https://timeforkitchen.com/fresh-spring-greens-and-peas-with-ricotta-delight/