Braised Spring Vegetables

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READY IN: 40mins
Recipe by Wade in Indianapolis

From the New York Times

Ingredients Nutrition


  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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