This yummy side is packed with the best in-season spring produce: asparagus, zucchini, spring onions or leeks and shelled fava beans or peas.
"For a fancy breakfast, serve with poached, steamed or fried eggs on top," Rach says.
Rach also likes to serve this with her White Pizza Frittata.
- 1 fat pinch saffron, about 30 threads
- ½ cup boiling water
- About 2 tablespoons extra-virgin olive oil (EVOO)
- 1 bundle thin asparagus, trimmed and thinly sliced on bias
- 1 small firm zucchini, halved and thinly sliced on bias
- 1 bunch spring onions, or 2 leeks, halved lengthwise, thinly sliced on bias, whites and light greens
- 1 cup shelled fava beans or peas
- 1 small escarole, chopped
- 4 cloves garlic, thinly sliced or chopped
- Salt and pepper
- ½ cup white wine
- ½ cup chicken or vegetable stock
- Edible flowers, optional garnish
Place saffron in small bowl and cover with boiling water to steep and bloom.
Meanwhile, heat a large skillet over medium-high heat with EVOO, 2 turns of the pan, about 2 tablespoons. Sauté the asparagus, zucchini, onions and fava beans or peas 3-4 minutes, wilt in escarole, then add garlic, season with salt and pepper, and stir a minute or 2 more. Add wine and let it absorb, add stock and saffron, turn heat to low and cook until reduced by half.
Serve vegetables garnished with flowers.