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This yummy side is packed with the best in-season spring produce: asparagus, zucchini, spring onions or leeks and shelled fava beans or peas.
"For a fancy breakfast, serve with poached, steamed or fried eggs on top," Rach says.
Rach also likes to serve this with her White Pizza Frittata.
Place saffron in small bowl and cover with boiling water to steep and bloom.
Meanwhile, heat a large skillet over medium-high heat with EVOO, 2 turns of the pan, about 2 tablespoons. Sauté the asparagus, zucchini, onions and fava beans or peas 3-4 minutes, wilt in escarole, then add garlic, season with salt and pepper, and stir a minute or 2 more. Add wine and let it absorb, add stock and saffron, turn heat to low and cook until reduced by half.
Serve vegetables garnished with flowers.