Spring Vegetable Ragù

Spring Vegetable Ragù
4 from 1 ratings
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 teaspoon 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
  1. 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.
  2. 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.