Boistfort Valley Farm
Community Supported Recipe Box

Dried Fava and Potato Purée with Dandelion Greens

ingredients

  • 8 ounces dried fava beans (about 1 1/2 cups)
  • 1 1/4 cups coarsely chopped peeled Yukon Gold potato (about 5 ounces)
  • 3/4 cup coarsely chopped white onion
  • 1/2 cup coarsely chopped peeled carrot
  • Pinch of salt
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 bunch dandelion greens (10 to 11 ounces), bottom 2 inches of stems trimmed and discarded, greens cut crosswise in half
  • 1 garlic clove, peeled, halved
  • Large pinch of dried crushed red pepper
  • Freshly grated Parmesan cheese

procedure

dish: side
season: fall

Place fava beans in medium bowl. Pour enough water over to cover by 2 inches. Cover and let soak at room temperature overnight. Drain fava beans. Peel off outer shell and skin from beans and discard.

Place fava beans in large saucepan. Add 8 cups water, potato, onion, and carrot and bring to boil, skimming off any foam that rises to surface with large spoon. Reduce heat to medium; add pinch of salt and simmer uncovered until beans are very soft, stirring occasionally and adding more boiling water as needed to keep beans submerged, about 1 hour 45 minutes. Drain. Transfer bean mixture to processor and purée until almost smooth. Season to taste with salt and pepper. Transfer fava bean purée to bowl.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add dandelion greens, garlic, and crushed red pepper; sauté until greens wilt, about 2 minutes. Season to taste with salt and freshly ground black pepper. Place greens atop fava bean purée. Drizzle with remaining 1 tablespoon oil; sprinkle with Parmesan cheese.

Test-Kitchen Tip: Keep a pot of boiling water on the stove so you can add water to beans as needed.

Bon Appétit, May 2010, by Donatella Arpaia

BoistfortValleyFarm.com/recipes