Saveur

Photo: James Oseland

1 lb. small dried, shelled, and split fava beans
1 tsp. chopped thyme leaves
4 cloves garlic, halved
5 tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper, to taste
1 lb. dandelion greens or escarole, ends trimmed,
   stems and leaves roughly chopped
1 small onion, thinly sliced
1⁄2 tsp. crushed red chile
Juice of 1⁄2 lemon

1. Put beans, thyme, and garlic into a 4-qt. saucepan with 6 1⁄2 cups lightly salted water. Bring to a boil and reduce heat to medium low; simmer, skimming occasionally, until tender, about 45 minutes. Transfer beans, cooking liquid, and 2 tbsp. oil to a food processor; pulse until smooth. Season with salt and pepper; set fava purée aside.

2. Meanwhile, bring a 6-qt. pot salted water to a boil. Add greens and cook until they're wilted but still bright green, about 2 minutes. Drain, reserving 1⁄4 cup cooking liquid. Heat remaining oil in a 12" skillet over medium-high heat. Add onions and cook until soft, about 8 minutes. Add greens, reserved cooking liquid, and chile and cook until greens are soft, about 4 minutes. Season greens with salt and pepper and stir in lemon juice. Transfer fava bean purée to a platter and spoon greens over the top. Drizzle with more olive oil and the juices from the skillet.

SERVES 6

This article was first published in Saveur in Issue #120