Spring Vegetable Ragù

Name: Spring Vegetable Ragù
Ingredients: 1/4 cup shucked fava beans; 1 cup kale; 1/4 cup shucked english peas; 2 -3 tablespoons olive oil; 2 teaspoon chopped garlic; 1/2 cup spring onions, sliced; 1/2 cup fiddlehead ferns, cleaned; 1/4 cup fresh chickpeas; 1 tablespoon unsalted butter; pinch of chopped parsley

Julio Genao|May 16, 2013 3:11 pm EST

4 (1 ratings)

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This simple yet delicious ragù is ideal served alongside branzino, grilled swordfish, lamb tenderloin, Cornish game hen, or salmon. Click here to see In Season: Fava Beans.

Servings

1

Ingredients

1/4 cup shucked fava beans
1 cup kale
1/4 cup shucked english peas
2 -3 tablespoons olive oil
2 teaspoon chopped garlic
1/2 cup spring onions, sliced
1/2 cup fiddlehead ferns, cleaned
1/4 cup fresh chickpeas
1 tablespoon unsalted butter
pinch of chopped parsley

Directions

Bring a large pot of salted water to a boil over high heat and set up an ice bath. Blanch the fava beans, kale, and peas one at a time until tender and shock in the ice bath. Drain. Shell the fava beans once cool.
Heat the olive oil and garlic in a sauté pan over medium heat and sauté for 1 minute. Add the fava beans, kale, peas, spring onions, fiddlehead ferns, and chickpeas, increase the heat to medium-high, and sauté for about 2-3 minutes. Swirl in the butter and add the parsley.