We harvest lima beans, cabbage, and leeks
in the fall, but you can substitute other fall vegetables, like
beet greens, Brussels sprouts, kale, and boiled cranberry beans.
Fall Vegetable Medley
4 tablespoons olive oil
1 medium onion, coarsely chopped
4 garlic cloves, crushed
Half a small head of Savoy cabbage, cored and chopped
4 small potatoes, peeled and sliced (we prefer Yukon Gold)
1 medium leek, white only, rinsed and cut into 4 sections
1 cup chicken stock
Salt and freshly ground black pepper
1 cup fresh lima beans
1 tablespoon chopped basil or flat-leaf parsley
Extra virgin olive oil, for garnish
- Heat the olive oil in a medium saucepan
over medium heat. Add the onion and garlic, cover, and cook until
the onion becomes translucent, about 5 minutes. Add the cabbage,
potatoes, leek, and stock, and season with salt and pepper. Cover
and simmer for 15 minutes. Add the lima beans and basil. Cover
and cook until the beans are fork-tender, about 10 minutes.
- Garnish each portion with extra virgin
olive oil.
Serves 4.
Source: Reprinted from: Italian Family
Dining: Recipes, Menus, and Memories of Meals with a Great American
Food Family by Edward Giobbi and Eugenia Giobbi Bone © 2005
Edward Giobbi and Eugenia Giobbi Bone. (November 2005;$27.50US/$37.50CAN;
1-59486-126-9) Permission granted by Rodale, Inc., Emmaus, PA
18098. Available wherever books are sold or directly from the
publisher by calling (800) 848-4735 or visit their websit at
www.rodalestore.com.
