Ingredients
- 3 tablespoons oil (extra virgin olive oil)
- 1 cup scallion, chopped (white and tender parts, about 6 scallions)
- 1/2 cup yellow onion, chopped
- 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 zucchini, finely diced
- 1/2 teaspoon crushed red pepper flakes
- Salt
- 2 cups romaine leaves, thinly shredded
- 1 tablespoon fresh mint leaves, finely shredded
How to Make
-
Step 1: 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 peperoncino and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally.
-
Step 2: Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. (The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, you can add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little.) Season to taste with salt and serve hot.
Tips & Variations
- Large, heavy casserole with a tight-fitting lid
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.