Summer Pea Casserole

• 2 cups lima beans (fresh or frozen)
• 12 lb sugar snap pea, stringed
• 1 cup peas (fresh or frozen)
• 1 cup snow peas, strings removed (about 4 ounces)
• 4 tablespoons unsalted butter
• 12 cup chicken stock
• 2 cups finely shredded romaine lettuce (about one-half head)
• salt & freshly ground black pepper

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. Rinse well with cold water after cooking, then drain, shaking off the excess water, and transfer to a large bowl.
3. Melt the butter in a large saucepan.
4. Add the chicken stock and cook over high heat until reduced by half, about 4 minutes.
5. Add the beans, peas and romaine lettuce and cook, stirring, until the lettuce is wilted and the peas are heated through.
6. Season with salt and pepper and serve at once.

beans, sugar snap pea, peas, snow peas, unsalted butter, chicken, romaine lettuce, salt

Taken from www.food.com/recipe/summer-pea-casserole-300311 (may not work)