Runaway Summer! and Fava Bean Spread with Bitter Greens

Modest Mouse - Summer (buy)

Oh, friends!

Summer always seems to do this. Before you know it, three weeks have passed and suddenly you're staring down the business end of Labor Day weekend before you feel like you've gotten to enjoy all the sunshine and warm days.

Luckily in between the weddings and birthdays and concerts and travel, I have actually managed to do some cooking. I just haven't had the wherewithal to sit down at my trusty computer and share it with all of you. That is going to change over the next few days as I play catch-up. In the meantime, enjoy this recipe for a delicious fava bean spread with bitter greens -- likely intended to be an hors d'oeuvre at your next dinner party but also a yummy addition to your beach picnic.

Dried Fava Beans with Bitter Greens
(from Molto Mario on the Food Network)

1/2 pound dried peeled fava beans, soaked overnight
Salt
1/4 cup extra-virgin olive oil, plus 1/4 cup
Freshly ground black pepper
1 pound bitter greens, like black kale (cavolo nero), dandelion, or chicory
6 1-inch slices crusty peasant bread, grilled or toasted

Drain the fava beans and place in a saucepan. Cover with water, cover the pot, and cook over medium-high flame. Skim the foam that rises to the top once the water boils. Once there is no more foam, add a generous pinch of salt and cook the beans, stirring occasionally, for about 1 hour, or until they have dissolved into the water and have taken the consistency of clotted cream. You may have to add more boiling water to keep beans from scorching. Using a hand blender, beat in 1/4 cup olive oil and adjust the seasoning with salt and pepper, to taste.

While the beans cook, rinse the greens in clean water, then place them in a saucepan over high heat and cook them in the water that clings to their leaves, adding a little more water if necessary to prevent scorching. Once they are very tender, remove from the pot, squeeze out excess water, and dress with the remaining olive oil and salt and pepper, to taste.

Serve the greens and fava puree together with the bread.

Note: If you're taking this on a picnic, toast bread in batches in advance. Let it cool completely, and then tote it in a sealed plastic bag. (Cooling it will prevent steaming in the bag, which will make your toast soft and chewy, and not in a good way.)

Keep spread, greens, and toast separate during travel and assemble when you're ready to eat.

Comments

[Jessie]

Wow, this looks so delicious- I do something similar with fresh fava (broad) beans in spring-summer, blanching them, peeling them and then pounding them in a mortar and pestle with olive oil, parmesan cheese and a some salt and pepper. I imagine this would also go well with bitter greens on toast.

[Haley]

Even as busy as you are you continue to make the most wonderful things! This looks delicious!

We'd like to invite you to participate in our September apple and peach recipe contest. All competitors will be eligible to win one of three prizes :)! Please email me, haleyglasco@gmail.com, if you're interested. Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/08/29/september-kick-contest/

Thanks :),
Haley
KI Blogger

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