Skinless dried fava beans are available in many Italian, Indian and Middle Eastern markets
- 8 ounces skinless dry fava beans
- 1 pound dandelion greens
- 1 small bunch Italian parsley, washed and stemmed
- 1/2 cup extra virgin olive oil
- Salt and pepper
Soak the fava beans in warm water for 4 hours.
Drain the beans and place them in a pot with water to cover by 1 inch. Add salt and bring to a simmer over medium heat. Cook 45 to 60 minutes or until the beans are soft. Add more warm water if needed to keep the beans covered as they cook. Drain the beans.
Place the beans in a food processor. Add parsley leaves and 1/4 cup oil. Process until smooth.
Wash the dandelion greens and trim the stem ends.
Cut the greens into bite size pieces. In a large pot of boiling salted water, cook the greens until tender. Drain the greens.
In a large skillet, combine the remaining 1/4 cup oil and the dandelion greens. Add the fava puree and mix well. Season to taste with salt and pepper. Serve warm.
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