My F&W
quick save (...)

Summer Pea Casserole

  • SERVINGS: 8
  • FAST
  • HEALTHY
  1. 2 cups shelled fresh lima beans (from about 2 pounds), or 10 ounces frozen baby limas
  2. 1/2 pound sugar snap peas, stringed
  3. 1 cup shelled fresh English or sweet peas (from 1 pound), or frozen petite peas
  4. 1 cup snow peas (about 4 ounces), strings removed
  5. 4 tablespoons unsalted butter
  6. 1/2 cup chicken stock or canned low-sodium broth
  7. 2 cups finely shredded romaine lettuce (about one-half head)
  8. Salt and freshly ground pepper
  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. Rinse well with cold water after cooking, then drain, shaking off the excess water, and transfer to a large bowl.
  2. Melt the butter in a large saucepan. Add the chicken stock and cook over high heat until reduced by half, about 4 minutes. 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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.