Quick Skillet Greens: Brussels Sprout, Snap-Pea and Asparagus

Ingredients

• 1 pack fresh brussles sprout
• 1 pack fresh snow peas
• 1 pack fresh asparagus
• 0.25 cup water
• 2 crushed garlic cloves
• 0.25 cup fresh lemon juice
• 1 tsp salt

Instructions

1. Wash the greens and especially the Brussels-sprout as detailed.
2. Trim the bottom of the sprouts, slice them in half and then wash in a bowl with water and a bit of vinegar.
3. Remove the stem end and the string from each snap pod.
4. Remove the tough end of each asparagus by snapping it off with your hands (using a knife might cause it to get stringy).
5. Add the olive oil to a large pan and arrange the sprouts facing down. Heat and sauté for 2-3 minutes.
6. Add the peas, asparagus, salt and water. Cover the pan for 5 minutes, reducing the heat to low-medium.
7. Add the garlic and lemon juice, taste and adjust if required. Serve.