Fava Beans with Dandelion Greens

See the RecipeJames Oseland

Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.

Fava Beans with Dandelion Greens
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Yield: serves 6

Ingredients

  • 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
  • ½ tsp. crushed red chile
  • Juice of ½ lemon

Instructions

  1. Put beans, thyme, and garlic into a 4-qt. saucepan with 6½ 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 puree 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 ¼ 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 puree to a platter and spoon greens over the top. Drizzle with more olive oil and the juices from the skillet.