Sicilian Fava Bean Puree with Wild Greens
Savor the rustic and hearty flavors of Sicily with this traditional Fava Bean Puree paired with wild, aromatic greens. This dish is a perfect blend of creamy beans and earthy greens, making it an ideal appetizer or a light, nutritious meal.
Equipment
- Pot
- Food Processor or Hand Blender
- Strainer
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 cup Fava beans, dried 200g
- 4 cups Wild greens (such as dandelion, chicory, or mustard greens) 120g
- 4 Garlic cloves
- 1/4 cup Extra virgin olive oil 60ml
- 2 tbsp Lemon juice 30ml
- 1 tsp Salt 5g
- 1/2 tsp Freshly ground black pepper 2g
- 1/4 tsp Red pepper flakes 1g (optional for heat)
- 1/4 cup Fresh mint leaves, chopped 15g
Instructions
- Begin by soaking the dried fava beans overnight in plenty of water. After soaking, drain and rinse the beans.
- Place the fava beans in a large pot with fresh water, covering them by a couple of inches. Bring to a boil, then reduce heat and simmer for 45 minutes to an hour or until the beans are very tender.
- While the beans are cooking, clean the wild greens thoroughly and blanch them in boiling water for 2-3 minutes. Drain and rinse with cold water to stop the cooking process. Squeeze out any excess moisture and chop coarsely.
- Once the fava beans are cooked, drain them, reserving some of the cooking liquid. Allow them to cool slightly.
- In a food processor or using a hand blender, puree the fava beans, adding a bit of the cooking liquid to achieve a smooth consistency.
- Return the pureed beans to the pot over low heat. Stir in the extra virgin olive oil, lemon juice, salt, black pepper, and red pepper flakes if using. Adjust the seasoning to taste.
- Fold in the wild greens until they are well incorporated and warmed through.
- Serve the fava bean puree garnished with fresh mint leaves and a drizzle of extra virgin olive oil.
Notes
If wild greens are not accessible, substitute with spinach or kale.
For a richer flavor, consider sautéing the garlic in olive oil before adding it to the puree.
This dish can be served warm or at room temperature, making it versatile for various occasions.