A Mediterranean classic that takes a little work but is worth it. Even better if you add about one‐half cup minced prosciutto, prosciutto rind, or pancetta to the beans as they cook.
1 greens, such as dandelion, escarole, collards, kale, spinach, or mustard, well washed
1/2 pound of Dried, peeled, and split fava beans, washed and picked over
Salt and freshly ground black pepper to taste
cup of Olive oil
Place the beans in a large pot with water to cover. Turn the heat to high and bring to a boil.
Turn the heat down, so the beans simmer. Cover loosely. When the beans begin to soften, after about 30 minutes, season with salt and pepper. Continue to cook, stir occasionally, until the beans are very soft, about 1 hour; add additional water if necessary.
Meanwhile, cook the greens in boiling salted water covering the pot until tender, depending on the green. This should take 1 minute for (spinach) and 20-30 minutes for (collards).
When the greens are done, drain them and, when they are cool enough to handle, squeeze them dry. Chop them coarsely.
Place half the oil in a large skillet and turn the heat to medium‐low. Add the garlic and cook, stirring occasionally, just until it colors, about 5 minutes. Toss in the greens and stir to combine.
When the favas are done, drain them. Mash them with a potato masher or wooden spoon or put them through a ricer or food mill.
Combine the favas and greens. Adjust
