Puree of Fave with Bitter Greens

July 30, 2024

This is a classic Pugliese dish that comes to us from ancient times, when simple foods adorned the tables of everyone. This protein-rich dish is packed with nutrients and gives us the strength we need to face this little adventure called life.

Makes 2-3 servings

Ingredient List:

  • ½ cup dried split fava beans, soaked for at least an hour
  • 1 ½ cups water
  • ½ small potato, diced, do not peel
  • Extra virgin olive oil
  • ½ red onion, thin half-moon slices
  • Generous pinch crushed red chili flakes
  • Sea salt
  • 1 small bunch bitter greens, like broccoli rabe, escarole, chicory Cracked black pepper

Step By Step Instructions:

Drain fava beans well. Place them with water and potato in a sauce pan over medium heat. When the beans begin to boil, reduce heat to low and loosely cover (loosely is important as the beans can foam and cook over if you cover them tightly). Cook until the beans are soft, about 45 minutes. Using a fork, mash the beans to create a coarse puree. Stir in a generous drizzle of olive oil and season lightly with salt and pepper. Mix well and return to the stove over very low heat to stay warm while you cook the greens.

Place a small amount of oil in a skillet with red onion over medium heat. When the onions begin to sizzle, add chili flakes and cook, stirring until the onions are soft.

Quickly slice the greens into bite-sized pieces and stir into the cooking onions. Season lightly with salt and pepper and cook, stirring just until the greens turn deep green and wilt.

To serve, mound the cooked fave beans on a plate surrounded by sautéed greens. Serve hot.