Braised Spring Vegetables

• tablespoon unsalted butter↗1
• cups radishes, trimmed and quartered↗2
• tablespoons olive oil↗1 1⁄2
• red onion, halved and thinly sliced↗1
• sprigs fresh thyme↗3
• pinch sugar↗1
• pinch kosher salt↗1
• garlic cloves, thinly sliced↗2
• bunch scallion, trimmed and halved↗1
• cup white wine↗1⁄4
• lb asparagus, trimmed and cut into 1 inch lengths↗1
• bunch swiss chard, leaves torn into bite-sized pieces (stems cut to one inch lengths)↗1
• lb sugar snap pea, trimmed↗1⁄2
• cup vegetable broth↗1
• pinch ground pepper↗1
• cup peas, shelled↗1
• head boston lettuce, torn into bite-sized pieces↗1
• tablespoons parmesan cheese↗6

Step-by-step instructions

1. 1

   Heat butter in a large skillet over high heat until sizzling.

2. 2

   Add radishes and cook on one side until dappled golden brown (about 5 minutes).

3. 3

   Turn radishes a sear for 3 minutes more - transfer to a bowl.

4. 4

   Add oil to pan and stir in onions, thyme, sugar, and salt. Cook until onions are golden brown - stir occasionnally (about 10 minutes).

5. 5

   Add garlic and cook 30 seconds.

6. 6

   Add scallions (cut side down), cook until light golden (about 2 minutes).

7. 7

   Pour in wine and boil (about 2 minutes).

8. 8

   Toss in asparagus, chard stems, snap peas, and broth.

9. 9

   Season with salt and pepper.

10. 10

    Cover and simmer for 2 minutes.

11. 11

    Toss in chard, peas, and lettuce; season with more salt and pepper.

12. 12

    Cover and cook until wilted (about 3 minutes).

13. 13

    Stir in cheese.

14. 14

    Serve with dumplings, polenta, or noodles.