Photographs by Rita Maas

Winter Vegetable Ragu By Arthur Boehm, November-December 2003 Adapted from The Italian Country Table by Lynne Rossetto Kasper (Scribner, 1999)

(Serves 12)

This tempting stew proves you can match Asian and Mediterranean dishes—if you keep herbiness in check. Prepare this dish in advance, if you like.

• 2 teaspoons, extra-virgin olive oil
• 2 small onions, thinly sliced
• 4 large fresh sage leaves
• 1 tablespoon, fresh marjoram, chopped
• 1 ? pounds, green beans, trimmed and halved
• 1 tablespoon, flat-leaf parsley, chopped, plus additional for garnish
• 5 small pale inner stalks of celery with leaves, coarsely chopped
• 3 pounds (about 3 bunches), chard, cut into 1-inch lengths
• 3 large yellow peppers, cored, seeded, and cut into 1-inch cubes
• 6 large garlic cloves, thinly sliced
• 2 cans (one 28-ounce can and one 14.5-ounce can), whole tomatoes, drained
• ? teaspoon, hot red pepper flakes
• Salt, to taste
• Zest of 3 lemons

1. Lightly coat the bottom of a large sauté pan with the oil, and heat over high heat. Add the onions, sage, marjoram, parsley, beans, celery, chard, and yellow peppers. Lower heat to medium, and sauté, stirring occasionally, 5-7 minutes.

2. Add the garlic and tomatoes, crushing the tomatoes as you put them in the pan. Add the red pepper and salt. Reduce the heat to medium-low, cover, and cook until the vegetables are tender, 45-55 minutes. If the ragu seems too liquid, uncover and cook over medium-high heat for a few minutes.

3. About 10 minutes before the vegetables are done, add the lemon zest. Sprinkle with the remaining parsley.

Nutrients per serving: calories 76; protein 3g; carbohydrate 14g; fat 2g (saturated fat 0g); cholesterol 0mg; sodium 292mg