Sheryl Julian/Globe staff

Grouper with leeks, escarole, fennel, asparagus, and peas

The bright greens under the fish are sauteed leeks and escarole mixed with roasted fennel and asparagus, and at the very end, fresh or frozen peas. I’ve been making the greens for a couple of weeks and they’re good fresh the first night and even reheated the second.—Sheryl Julian, Dishing