Braised Spring Vegetables

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READY IN: 40mins
SERVES: 6
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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