Carol Field's Fava Puree With Wild Greens

1. 1

   Soak the beans overnight in cold water to cover.

2. 2

   The next day, drain and slip them out of their skins.

3. 3

   If the skins cling too tightly, cook the beans in boiling water for 5 to 10 minutes; then drain and peel.

4. 4

   Put the peeled beans in a saucepan with the celery and onion, and add just enough water to cover.

5. 5

   Bring to simmer over medium heat.

6. 6

   Cook for 25 to 30 minutes, or until the beans are very soft, adding two teaspoons of salt after 15 minutes' cooking time.

7. 7

   Check to be sure there is enough liquid; if the water has evaporated, add more.

8. 8

   Drain the beans and puree them in a food processor with two tablespoons of olive oil.

9. 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.

10. 10

    Rinse the greens well.

11. 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.

12. 12

    Drain.

13. 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.

14. 14

    Add the greens and swirl them well in the flavored oil.

15. 15

    Serve on a platter, spooning the garlic-infused greens over or into the favas.

* Per serving · 4 servings · Values may vary.