Braised Spring Vegetables

Submitted by Wade in Indianapolis

"From the New York Times"

 

• Ready In: 40mins
• Ingredients: 18
• Yields: 4 cups
• Serves: 6

ingredients

• 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

directions

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.