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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Food & Wine. Ingredients:
2 cups lima beans (fresh or frozen) |
1/2 lb sugar snap pea, stringed |
1 cup peas (fresh or frozen) |
1 cup snow peas, strings removed (about 4 ounces) |
4 tablespoons unsalted butter |
1/2 cup chicken stock |
2 cups finely shredded romaine lettuce (about one-half head) |
salt & freshly ground black pepper |
Directions:
1. In a large saucepan of salted boiling water, blanch the beans and peas separately until crisp-tender, about 20 minutes for fresh limas, 5 minutes for sugar snaps and fresh English peas and 2 minutes for snow peas and frozen limas; frozen petite peas won't need to be blanched.
2. Rinse well with cold water after cooking, then drain, shaking off the excess water, and transfer to a large bowl.
3. Melt the butter in a large saucepan. Add the chicken stock and cook over high heat until reduced by half, about 4 minutes.
4. Add the beans, peas and romaine lettuce and cook, stirring, until the lettuce is wilted and the peas are heated through. Season with salt and pepper and serve at once.
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