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Ingredients
  • 1 tsp. coriander seeds
  • 1 tsp. fennel seeds
  • ½ tsp. black peppercorns
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 6 scallions, coarsely chopped
  • ½ serrano chile, thinly sliced (optional)
  • 2 2x1" strips lemon zest
  • 2 large leeks, white and pale green parts only, tough outer layer removed, sliced into ½"-thick rounds
  • 1 fennel, halved lengthwise, bulb and stalks thinly sliced, fronds coarsely chopped
  • 1 15.5-oz. can cannellini beans, rinsed
  • 5 oz. sugar snap peas, thinly sliced on a diagonal
  • Kosher salt
  • 2 cups baby spinach
  • 1 cup shelled fresh English peas (from about 1 lb. pods) or frozen peas, thawed
  • 1 Tbsp. white miso
  • Special Equipment
  • A spice mill or mortar and pestle
Steps
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