Summer Pea Casserole

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.

4. 4

   Add the chicken stock and cook over high heat until reduced by half, about 4 minutes.

5. 5

   Add the beans, peas and romaine lettuce and cook, stirring, until the lettuce is wilted and the peas are heated through.

6. 6

   Season with salt and pepper and serve at once.

* Per serving · 4 servings · Values may vary.