Uri Triest, the amazing chef at Jacob's Bar and Restaurant in Berlin, Germany created this dish. If you ever find yourself in this historic city, make your way south of the Tiergarten, find Jacob's, and order the greens & cheese. You won't be disappointed. This dish was so delicious, we ordered seconds.

Nota bene: To maintain the vibrant green color of the peas and beans, do not overcook. With the greens just warm, the ricotta melts into the dish and creates a silky lemon sauce.


  • 1/3 cup peas (blanched 1 minutes)

  • 1/3 cup green beans (blanched 1 minutes)

  • 1/3 cup snap peas (blanched 20 seconds)

  • 1/2 cup baby spinach leaves

  • 1/2 tablespoon butter

  • 1 teaspoon soy sauce

  • Few drops of sesame oil

  • Zest of 1/2 lemon

  • Generous spoonful of fresh ricotta



1. In a pan over medium heat, melt the butter, soy sauce, and sesame oil. Using a whisk, combine the three.

2. Add the greens, turn up the heat, and toss in the pan until they're all coated in the sauce and the spinach has just wilted.

3. Add zest of half a lemon, and top with a generous spoonful of fresh ricotta.


Serves 2 TO 4