The following recipe for Braised Spring Vegetables is from SurvivalBlog reader Ellen H. She says:\ “This is my variation on a recipe that I found posted online a decade ago. I now make this in springtime, every year.
Ingredients
- 4 scallions or 1 spring onion, trimmed and thinly sliced
- 2 garlic cloves, finely chopped
- 3 tablespoons of olive oil
- 3 tablespoons low-sodium chicken broth, or water
- 8 ounces asparagus, woody ends trimmed off. Cut the stalks into 1-½ inch pieces
- 1 cup shelled fresh fava beans (from about 1 pound pods), peeled, or sugar snap peas, trimmed and halved crosswise
- 1 cup shelled fresh English peas (from about 1 pound peas in the pod)
- ½ head escarole, torn into bite-size pieces (about 2 cups)
- 3 cups loosely packed baby spinach leaves
- ½ cup loosely packed fresh basil leaves
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt, to taste
- 1 tablespoon finely chopped fresh chives
- Parmesan cheese (for grating)
Directions
- In a large heavy skillet, combine the spring onion, garlic, oil, and broth and bring to a simmer over medium heat. Cover and cook for about 2 minutes, or until the spring onion softens slightly.
- Add the asparagus, fava beans, and peas and sauté for about 2 minutes, or until the beans and peas are heated through.
- Add the escarole, spinach, and basil and sauté for about 2 minutes, or until the escarole wilts and the asparagus is crisp-tender.
- Stir in the lemon zest and juice.
- Season to taste with salt.
- Transfer to a serving platter.
- Sprinkle with the chives, and grate the Parmesan over the dish, and serve immediately.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!