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 bean
- 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.
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