Gently Braised Spring Vegetables
PUBLISHED April 20, 2026
This is best eaten immediately after it comes off the heat, so be sure to have your garnishes ready to go. Speaking of garnishes, let your fancy be your guide. The chives and basil called for here are delicious, but so are tarragon, thyme, sorrel, parsley, cilantro, maybe some toasted pine nuts, perhaps a crumble of goat cheese or feta. A few pitted and halved olives would be excellent too, or a spoonful of capers for a briny pop. Once you’ve got the basic technique down, improvise. If you've got some crusty bread around, it's great for mopping up the juices.
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