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Spring Vegetable Ragù


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.


  • 1/4 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


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.