Courtesy of PureZing

Serves 6

INGREDIENTS:

3 Tablespoons organic extra virgin olive oil
1 cup chopped spring onions
1/2 cup chopped organic sweet onions
2 1/2 pounds fresh spring peas in the pod, shelled
1 1/4 pounds fresh fava beans in the pod, shelled, blanched, and peeled
1 cup sliced green zucchini and yellow crookneck squash
1/2 teaspoon crushed red pepper
Sea salt
Twist of freshly ground pepper
2 cups thinly shredded romaine leaves
1 Tablespoon finely shredded fresh mint leaves
1 teaspoon each fresh dill, fresh oregano; minced

DIRECTIONS:

In a heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the spring onions and sweet onions and cook, stirring, until wilted, about 4 minutes.

Add the peas, fava beans, zucchini, and crushed red pepper and season with salt. Stir well; reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally.

Add the romaine and fresh herbs. Cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more.

If the vegetables start to stick, add a few Tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little. Season to taste with Sea salt and a twist of pepper and serve hot with roasted meats, orzo, olives and additional fresh herbs.