Fava Beans and Chicory

🛒 Ingredients

• Dried shelled split fava beans 100 g · 340 kcal
• Wild chicory (or dandelion greens) 200 g · 46 kcal
• Garlic clove 5 g · 7 kcal
• Extra virgin olive oil 30 g · 265 kcal

👨‍🍳 Instructions

1. Rinse the fava beans thoroughly and soak them in cold water for at least 8 hours or overnight. Drain and rinse again before cooking.
2. Place the soaked fava beans in a large pot, cover with fresh water, and bring to a boil. Reduce heat, add a pinch of salt, and simmer for 60-90 minutes until very tender, skimming off any foam.
3. While the fava beans cook, clean the wild chicory: remove tough stems and any yellowed leaves, then wash thoroughly. Blanch the chicory in boiling salted water for 5 minutes, then drain and squeeze out excess water.
4. In a separate pan, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the blanched chicory and sauté for 5-7 minutes until tender.
5. Once the fava beans are cooked, drain most of the cooking liquid, reserving about ½ cup. Mash the beans with a fork or use an immersion blender to create a coarse purée. Add a little reserved cooking liquid if needed for desired consistency.
6. Season the fava bean purée with salt to taste. Serve the fava bean purée hot, topped with the sautéed chicory, and drizzle generously with the remaining extra virgin olive oil.