Braised Spring Vegetables

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

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
• 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

Recipe

• 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 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.