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Ingredients
- 1/2 lb dry peeled fava beans soaked overnight Salt to taste
- 1/2 c. extra-virgin extra virgin olive oil divided Freshly-grnd black pepper to taste
- 1 lb bitter greens (like black kale [cavolo nero], dandelion, or possibly chicory)
- 6 slc crusty peasant bread, 1" thick grilled or possibly toasted
Directions
- Drain the fava beans and place in a saucepan. Cover with water, cover the pot, and cook over medium-high flame. Skim the foam which rises to the top once the water boils.
- Once there is no more foam, add in a generous healthy pinch of salt and cook the beans, stirring occasionally, for about 1 hour, or possibly till they have dissolved into the water and have taken the consistency of clotted cream. You may have to add in more boiling water to keep beans from scorching.
- Using a hand blender, beat in 1/4 c. extra virgin olive oil and adjust the seasoning with salt and pepper, to taste.
- While the beans cook, rinse the greens in clean water, then place them in a saucepan over high heat and cook them in the water which clings to their leaves, adding a little more water if necessary to prevent scorching. Once they are very tender, remove from the pot, squeeze out excess water, and dress with the remaining extra virgin olive oil and salt and pepper, to taste.
- Serve the greens and fava puree together with the bread.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 6 servings | |
| Calories 288 | |
| Calories from Fat 164 | 57% |
| Total Fat 18.58g | 23% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 402mg | 11% |
| Total Carbs 22.03g | 6% |
| Dietary Fiber 9.5g | 32% |
| Sugars 2.15g | 1% |
| Protein 9.87g | 16% |
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