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

Simple, garlicky, crispy sautéed greens.

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

These skillet greens are the perfect side dish for any family dinner.

All you need is a pile of fresh green vegetables, one pan, garlic, lemon and olive oil.

You can easily mix it up and use different kind of green beans or collard greens.

Brussels Sprout, Snap-Pea and Asparagus
skillet Brussels Sprout

Keep In Touch

Subscribe to receive delicious recipes, updates, competitions and more.

Enter your email address


Prep time
20 minutes
Cook Time
10 minutes


  • 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


  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.