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Thursday, June 1, 2017

Braised Spring Legumes

3 tablespoons extra virgin olive oil
1 cup chopped scallions (white & tender parts; about 6 scallions)
1/2 cup chopped onions
2 1/2 pounds fresh peas in the pod, shelled
1 1/4 pounds fresh fava beans in the pod, shelled, blanched,
and peeled
1 cup finely diced zucchini
1/2 teaspoon crushed red pepper
2 cups thinly shredded romaine leaves
1 tablespoon finely shredded fresh mint leaves

In a large, heavy casserole with a tight-fitting lid, heat the olive
oil over medium heat. Add the scallions and onions and cook,
stirring, until wilted, about 4 minutes. Add the peas, fava beans,
zucchini, and red pepper and season lightly with salt. Stir well,
reduce the heat to low, and cover the casserole tightly. Cook for 15
minutes, stirring occasionally.

Add the romaine and mint, cover the casserole, and cook, stirring
occasionally, until the vegetables are very tender, about 25 minutes
more. Season to taste with salt and serve hot.

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