Braised Spring Légumes with Zucchini

from lidiasitaly.com (Lidia Bastianich)
adapted by Dick Lonergan

makes 6 servings

3 tablespoons extra virgin olive oil
1 cup chopped scallions, white and tender parts (about 6 scallions)
1/2 cup chopped onion
2 1/2 pounds fresh peas in the pod, shelled
1 1/4 pounds fresh fava beans in the pod, shelled, blanched for about 1 minute and peeled
1 cup finely diced zucchini
1/2 teaspoon peperoncino (crushed red pepper)
salt
2 cups thinly shredded romaine leaves
1 tablespoon finely shredded fresh mint leaves (more to taste)

In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onion and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, 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. The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little. Season to taste with salt and serve hot.

We served this tasty spring recipe at an Easter brunch. Doubling the recipe served 24 at the buffet as one of the vegetable choices. During asparagus season you may want to replace the zucchini with asparagus.