Spring Vegetable Ragù

Spring Vegetable Ragù
Staff Writer
Spring Vegetable Ragù
Casa Nonna

Spring Vegetable Ragù

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.

1
Servings
373
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup shucked fava beans
  • 1 Cup kale
  • 1/4 Cup shucked English peas
  • 2-3 tablespoons olive oil
  • 2 Teaspoons 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.

Nutritional Facts

Total Fat
5g
7%
Sugar
10g
11%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
69g
53%
Protein
23g
50%
Vitamin A, RAE
1721µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
129mg
100%
Vitamin K (phylloquinone)
435µg
100%
Calcium, Ca
464mg
46%
Choline, total
19mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
257µg
64%
Iron, Fe
9mg
50%
Magnesium, Mg
150mg
47%
Manganese, Mn
3mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
318mg
45%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
938mg
63%
Thiamin
1mg
91%
Water
471g
17%
Zinc, Zn
4mg
50%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.