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1
Soak the beans overnight in cold water to cover.
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2
The next day, drain and slip them out of their skins.
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3
If the skins cling too tightly, cook the beans in boiling water for 5 to 10 minutes; then drain and peel.
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4
Put the peeled beans in a saucepan with the celery and onion, and add just enough water to cover.
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5
Bring to simmer over medium heat.
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6
Cook for 25 to 30 minutes, or until the beans are very soft, adding two teaspoons of salt after 15 minutes' cooking time.
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7
Check to be sure there is enough liquid; if the water has evaporated, add more.
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8
Drain the beans and puree them in a food processor with two tablespoons of olive oil.
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9
If you are using broccoli rabe, clean it by peeling off any thick skin covering the larger stems and cut it into two-inch pieces.
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10
Rinse the greens well.
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11
Bring the water to a boil, add the greens and the remaining salt, cover and cook until the greens are soft but not mushy, about 5 to 10 minutes.
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12
Drain.
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13
Warm the three remaining tablespoons of olive oil in a saute pan and slowly cook the garlic until it is just soft and barely golden; do not let it brown.
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14
Add the greens and swirl them well in the flavored oil.
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15
Serve on a platter, spooning the garlic-infused greens over or into the favas.
