Mixed Vegetable Stew
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INGREDIENTS 8-ounces Swiss chard
4-ounces mushrooms
12 baby carrots
4-ounces snow peas
4 green onions
2 tablespoons butter
1 tablespoon olive oil
1 clove garlic, chopped
1 cup hot water
1 (10-ounce) package frozen baby lima beans
Salt and ground black pepper, to taste
1 tablespoon chopped parsleyCut the stems of chard into 1-inch lengths; slice the green chard leaves into 1/2-inch wide ribbons. Cut mushrooms in half, cut carrots in half lengthwise, remove the strings from snow peas, and cut onions into 1/2-inch lengths.
In a 5-quart Dutch oven, heat butter with oil over moderately high heat. Add the green onions and sauté for 30 seconds. Stir in the chard stems, mushrooms, carrots, garlic, water, and frozen lima beans. Bring to a boil, stirring to thaw the beans. Reduce heat to low, cover, and cook until the carrots are almost tender, 8 to 10 minutes.
Add the chard leaves and snow peas to the vegetable mixture. Continue cooking until the vegetables are crisp-tender, about 4 more minutes. Season the mixture with salt and pepper. Spoon the mixture into a bowl, sprinkle it with parsley, and serve immediately.
Makes 4 servings