The green leaves from the fava plant—yes, the one that grows the beans that are so much work to double-shell—have a fabulously fresh yet nutty flavor. If you're lucky enough to find them at the market, try sauteing them to highlight their delicate flavor. This recipe is as much a method as a recipe, so increase amounts and add seasoning as you like.
- 2 pounds fava greens
- 2 tablespoons butter cut in small pieces or olive oil (or a combination)
- Fine sea salt to taste
- Fresh lemon juice to taste (optional)
- Thoroughly clean the greens and pick them over for damaged leaves and thick stems.
- Heat a large frying pan, saute pan, or pot (the key here is a wide surface area) over high heat. Once hot, add the butter and/or oil. It should melt and/or heat immediately. Quickly add fava greens and cook, stirring, until they're wilted. The high heat and stirring help any liquid the leaves release evaporate quickly.
- Transfer the cooked fava greens to a serving platter or plates and sprinkle with salt to taste.
Serve the fava greens hot or warm. A squirt of lemon isn't a bad addition if you have fresh lemons around.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||4 g|