Prep 30 mins
Cook 10 mins
From the New York Times
- 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
- Heat butter in a large skillet over high heat until sizzling.
- Add radishes and cook on one side until dappled golden brown (about 5 minutes).
- Turn radishes a sear for 3 minutes more - transfer to a bowl.
- Add oil to pan and stir in onions, thyme, sugar, and salt. Cook until onions are golden brown - stir occasionnally (about 10 minutes).
- Add garlic and cook 30 seconds.
- Add scallions (cut side down), cook until light golden (about 2 minutes).
- Pour in wine and boil (about 2 minutes).
- Toss in asparagus, chard stems, snap peas, and broth.
- Season with salt and pepper.
- Cover and simmer for 2 minutes.
- Toss in chard, peas, and lettuce; season with more salt and pepper.
- Cover and cook until wilted (about 3 minutes).
- Stir in cheese.
- Serve with dumplings, polenta, or noodles.