Fall Vegetable Medley
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Serves about 4
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.
Note:
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 website at www.rodalestore.com.
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