Dried Fava Beans with Bitter Greens: Fave e Cicoria

1. 1

   Drain the fava beans and place in a large saucepan.

2. 2

   Add enough water to cover the beans.

3. 3

   Cover the pot, and cook over medium-high heat.

4. 4

   Skim the foam that rises to the top once the water boils.

5. 5

   Once there is no more foam, add a generous pinch of salt and cook the beans, stirring occasionally, for about 1 hour, or until they have dissolved into the water and have taken the consistency of clotted cream.

6. 6

   You may have to add more boiling water to keep beans from scorching.

7. 7

   Using a hand-held electric mixer, beat in 1/4 cup olive oil and adjust the seasoning with salt and pepper, to taste.

8. 8

   Transfer to a serving bowl.

9. 9

   While the beans cook, rinse the greens in water, then place them in a large saucepan over high heat and cook them, in the water that clings to their leaves, adding a little more water, if necessary, to prevent scorching.

10. 10

    Once they are very tender, remove from the pan to a strainer and squeeze out excess water.

11. 11

    Place in a serving dish and toss with the remaining 1/4 cup of olive oil and salt and pepper, to taste.

12. 12

    Serve the greens and fava puree together with the bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.