Total Time
30mins
Prep 15 mins
Cook 15 mins

Food & Wine.

Ingredients Nutrition

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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