Braised Spring Vegetables |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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From the New York Times Ingredients:
1 tablespoon unsalted butter |
2 cups radishes, trimmed and quartered |
1 1/2 tablespoons olive oil |
1 red onion, halved and thinly sliced |
3 sprigs fresh thyme |
1 pinch sugar |
1 pinch kosher salt |
2 garlic cloves, thinly sliced |
1 bunch scallion, trimmed and halved |
1/4 cup white wine |
1 lb asparagus, trimmed and cut into 1 inch lengths |
1 bunch swiss chard, leaves torn into bite-sized pieces (stems cut to one inch lengths) |
1/2 lb sugar snap pea, trimmed |
1 cup vegetable broth |
1 pinch ground pepper |
1 cup peas, shelled |
1 head boston lettuce, torn into bite-sized pieces |
6 tablespoons parmesan cheese |
Directions:
1. Heat butter in a large skillet over high heat until sizzling.
2. Add radishes and cook on one side until dappled golden brown (about 5 minutes).
3. Turn radishes a sear for 3 minutes more - transfer to a bowl.
4. Add oil to pan and stir in onions, thyme, sugar, and salt. Cook until onions are golden brown - stir occasionnally (about 10 minutes).
5. Add garlic and cook 30 seconds.
6. Add scallions (cut side down), cook until light golden (about 2 minutes).
7. Pour in wine and boil (about 2 minutes).
8. Toss in asparagus, chard stems, snap peas, and broth.
9. Season with salt and pepper.
10. Cover and simmer for 2 minutes.
11. Toss in chard, peas, and lettuce; season with more salt and pepper.
12. Cover and cook until wilted (about 3 minutes).
13. Stir in cheese.
14. Serve with dumplings, polenta, or noodles.
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