Spring vegetable ragout

1 tbs olive oil
2 cloves garlic, thinly sliced
1/2 vidalia onion, thinly sliced
1/2 fennel bulb, thinly sliced
1 yellow bell pepper, sliced into thin strips
Zest of 1/2 lemon (thin strips)
1 large leek, washed well, split and thinly sliced
6 thin slices jalapeno (de-seeded, de-ribbed)
1 cup frozen peas
1/2 cup white wine
1 bunch spinach

Add olive oil, lemon zest and garlic to large nonstick skillet. Heat over low heat until fragrant.
Add onions, fennel and leaks, stir well.
Sprinkle with salt & pepper.
Put lid on and cook for 3-5 minutes until the vegetables are beginning to soften and brown.
Add yellow bell peppers, a dash more salt and pepper.
Return lid and cook for ~ 3 minutes.
Deglaze the pan with white wine and simmer until wine has evaporated.
Add 1/2 ladle of stock, stir around, then add in fresh spinach and peas.
Put lid on and let spinach wilt / liquid come to a boil.
Remove lid and cook until heated through.

Serving Size: 4 side servings; 2 main dish

Number of Servings: 4

Recipe submitted by SparkPeople user RUNTOEAT32.