A classic Southern Italian dish of cooked wild greens with garlic and chili, served with a smooth puree of dried fava beans. Serves 4 as an appetizer or side.
5ouncesdried, shelled fava beansThis is one full cup of dried beans
1dried bay leaf
½small yellow onion
1large clove garlicthinly sliced
Kosher Salt
2tablespoonsgood tasting oilsuch as extra-virgin olive oil or Smude’s sunflower oil, plus extra for serving
Greens
2tablespoonscooking oiluse extra virgin olive oil in a pinch if you have to
¼teas[poon crushed red pepper flakes add these to taste as the heat of dried peppers can vary due to age, etc.
10ouncesfresh bitter wild greens, such as dandelions, garlic mustard, or others, cut into 1-inch (2.5 cm) pieces
Serving
Fresh lemon wedgesfor serving
Good rustic breadsuch as sourdough, for serving
Instructions
Beans
Cover the fava beans, bay leaf, and onion with 3 cups (720 ml) of water, bring to a simmer, cover, and cook for about an hour or until tender. Keep the beans warm. Bring a few quarts of lightly salted water to a simmer.
Greens
Cook the greens in the water until very tender (this may take as long as ten minutes), then drain them very well. Taste some of the greens. If you find them very bitter, soak them in cold water for a few hours which will help a little. Reserve the greens until needed.
Remove the onion and bay leaf if using from the beans and discard, then drain the favas well and transfer to a food processor. Purée the favas, season with salt, and drizzle in the oil until thick, fluffy, and smooth.
Assembly
Meanwhile, sweat the garlic in the cooking oil until aromatic, then add the chili and cook for a few seconds. Add the greens, stir to combine, and season to taste with salt and hot chili until it tastes good to you.
Serving
Spoon the warm bean purée into a shallow serving dish, garnishing with the greens on one side. Serve with crusty bread and lemon wedges and extra olive oil.