Braised Spring Legumes


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This unique vegetable dish cooks lots of seasonal ingredients with fresh mint leaves for a fresh flavor. An excellent side dish.

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  • 3 Tbs. extra virgin olive oil
  • 1 C. chopped scallions (white and tender parts; about 6 scallions)
  • 1/2 C. chopped onions
  • 2 1/2 lb. fresh peas in the pod, shelled
  • 1 1/4 lb. fresh fava beans in the pod, shelled, blanched, and peeled
  • 1 C. finely diced zucchini
  • 1/2 tsp. crushed red pepper
  • Salt
  • 2 C. thinly shredded romaine leaves
  • 1 Tbs. finely shredded fresh mint leaves

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In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and red pepper and season lightly with salt. Stir well, 1 Tbs. + 1 tsp .reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally. Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. Season to taste with salt and serve hot.

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