No sauce menestra


No sauce, no wine; this is a variation of the menestra Monterrey recipe; we use the same technique.


4 lf chard (4 big leaves, only white part, washed and trimmed to 1 1/2 in)
2 c peas (shelled)
1 c green beans (top and tail, cut about 1 1/2 in. long)
1⁄2 c leek (leaves trimmed, cut in half lengthwise, washed and trimmed to 1 1/2 in)
2 potato (medium size, peeled and diced, or 8 small rounded ones, peeled)
1⁄4 c olive oil
2 clv garlic (thinly sliced)
  salt (to taste)
  pepper (freshly ground, to taste)


  1. Boil the vegetables over medium-low heat until tender.
  2. Strain, season, and transfer to a warm serving dish. Keep warm.
  3. Heat up the oil in a frying pan and cook the garlic until golden, 1 to 2 minutes.
  4. Coat the vegetables with garlic and oil.
  5. Serve straight away.


Steam the vegetables, instead of boiling them, to avoid loss of nutrients. It may take a bit longer, but it is set and forget if you use an electric steamer. No need to strain or transfer to a warm plate yet.

Make it speed cooking by using frozen cut green beans, and frozen minced garlic. Frozen leeks or frozen chard stalks are available in some places.

If you need Grand Prix speed, try this recipe using some frozen vegetable medley. You might have to experiment to find the one that works best.

Be careful; garlic cooks very quick and burnt garlic tastes bitter.

4 servings
Preparation time
Cooking time
Total time
1 hour, 30 minutes