Ingredients
3tbspextra virgin olive oil
1cupscallions,tender green and white parts
½cuponion
2½lbsfresh peas in the pod
1¼lbsfresh fava beans in the pod
1cupzucchini
½tsppeperoncino,(crushed red pepper)
salt,to taste
2cupsromaine leaves
1tbspfresh mint leaves
Preparation
In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook for about 4 minutes until wilted.
Add the peas, fava beans, zucchini, and peperoncino. Season lightly with salt. Stir well, reduce the level of heat to low, and cover the casserole tight. Cook 15 minutes, stirring occasionally.
Add the romaine and mint, cover the casserole, and cook for about 25 minutes, stirring occasionally, until the vegetables are very tender. The vegetables should give off enough moisture during cooking to prevent sticking or burning.
Season to taste with salt and serve hot.
