Ingredients
-
2
-
1/2
-
1
-
1
-
4
-
1/2
-
2
-
-
-
-
-
-
-
-
Directions
Summer Pea Casserole, Food & Wine , Food & Wine
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Steps
|
1
Done
|
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. |
|
2
Done
|
Rinse Well With Cold Water After Cooking, Then Drain, Shaking Off the Excess Water, and Transfer to a Large Bowl. |
|
3
Done
|
Melt the Butter in a Large Saucepan. Add the Chicken Stock and Cook Over High Heat Until Reduced by Half, About 4 Minutes. |
|
4
Done
|
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. |
