Summer Pea Casserole

Ingredients

• 2 cups lima beans (fresh or frozen)
• 1/2 lb sugar snap pea, stringed
• 1 cup peas (fresh or frozen)
• 1 cup snow peas, strings removed (about 4 ounces)
• 4 tablespoons unsalted butter
• 1/2 cup chicken stock
• 2 cups finely shredded romaine lettuce (about one-half head)
• salt & freshly ground black pepper

Directions

1. 1

   In a large saucepan of salted boiling water, blanch the beans and peas separately until crisp-tender, about 20 minutes for fresh limas, 5 minutes for sugar snaps and fresh English peas and 2 minutes for snow peas and frozen limas; frozen petite peas won't need to be blanched.

2. 2

   Rinse well with cold water after cooking, then drain, shaking off the excess water, and transfer to a large bowl.

3. 3

   Melt the butter in a large saucepan. Add the chicken stock and cook over high heat until reduced by half, about 4 minutes.

4. 4

   Add the beans, peas and romaine lettuce and cook, stirring, until the lettuce is wilted and the peas are heated through. Season with salt and pepper and serve at once.