Name: Quick-Braised Spring Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 spring onion (or 4 green onions), trimmed and sliced -; 2 cloves garlic, finely chopped -; 3 tbsp. olive oil -; 3 tbsp. lower-sodium chicken broth or water -; 8 oz. asparagus, trimmed and cut into 1 1/2-inch pieces -; 1 c. shelled fresh fava beans (from about 1 pound pods), peeled, or sugar snap peas, trimmed and halved crosswise -; 1 oz. shelled fresh English peas (from about 1 pound peas in the pod) or frozen peas (thawed) -; 1/2 head escarole, torn into bite-size pieces (about 2 cups) -; 1/2 c. loosely packed fresh basil leaves -; 1 tbsp. finely grated lemon peel -; 1 tbsp. fresh lemon juice -; 1 tsp. finely chopped fresh chives -; 1/2 c. loosely packed baby spinach leaves -; Parmesan cheese, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Quick-Braised Spring Vegetables

1. 1 spring onion (or 4 green onions), trimmed and sliced -

2. 2 cloves garlic, finely chopped -

3. 3 tbsp. olive oil -

4. 3 tbsp. lower-sodium chicken broth or water -

5. 8 oz. asparagus, trimmed and cut into 1 1/2-inch pieces -

6. 1 c. shelled fresh fava beans (from about 1 pound pods), peeled, or sugar snap peas, trimmed and halved crosswise -

7. 1 oz. shelled fresh English peas (from about 1 pound peas in the pod) or frozen peas (thawed) -

8. 1/2 head escarole, torn into bite-size pieces (about 2 cups) -

9. 1/2 c. loosely packed fresh basil leaves -

10. 1 tbsp. finely grated lemon peel -

11. 1 tbsp. fresh lemon juice -

12. 1 tsp. finely chopped fresh chives -

13. 1/2 c. loosely packed baby spinach leaves -

14. Parmesan cheese, for serving -

How to cook deliciously - Quick-Braised Spring Vegetables

1. Stage

In heavy 12-inch skillet, combine spring onion, garlic, oil and broth; heat to simmering on med. heat. Cover; cook about 2 minutes, or until onion softens slightly.

2. Stage

Add asparagus, fava beans and peas and sauté 2 to 3 minutes, or until beans and peas are heated through. Add escarole, spinach and basil; sauté 2 to 3 minutes, or until escarole wilts and asparagus is crisp-tender.

3. Stage

Stir in lemon peel and juice. Season to taste with kosher salt. Transfer to serving platter; sprinkle with chives and grated Parmesan. Serve immediately.