It’s nice to make this ahead of time and leave on the kitchen counter so when you get back from a morning’s gardening, sweaty and tired, it is ready. It’s really good eaten at room temperature, and makes a satisfying lunch.
1 cup split, skinned fava beans (you can get these at Claudio’s in the Italian Market)
Salt & pepper
Chard (or chicory or dandelion greens), torn in bite-sized pieces
For dressing: lots of good olive oil
Wash the split fava beans, put in a small pot and cover with enough water to reach about 2 inches above the beans. Simmer slowly, stirring occasionally, until they get the consistency of mashed potatoes. Turn off the heat, salt to taste, and cover.
Meanwhile, bring another large pot of salted water to a boil, add the chard or other greens, and cook only till tender. Drain and set aside.
When it is time to eat, put a scoop of the fava bean puree on a plate. Next to it, place a scoop of chard or greens. Pour a goodly amount of olive oil over both the bean puree and the greens, season with sea salt and cracked pepper, and enjoy.
- Barb McKenzie