| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Unshelled fresh fava beans |
| Salt | ||
| 1 | tb | Olive oil |
| 1 | Onion; minced | |
| 2 | Cloves garlic; minced or put through a press | |
| Few lettuce leaves; cut into chiffonade | ||
| 1/2 | c | Dry white wine |
| Salt and freshly ground pepper |
INSTRUCTIONS
Remove the beans from the pods. Bring a pot of water to a boil, add salt, and drop in the beans. Boil for 30 seconds (no longer), drain, and transfer to a bowl of cold water. Using your thumbnail to slit the outer skins, pop out the beans and set aside. Heat the oil in a casserole or covered skillet and saute the onion over medium-low heat for 5 minutes or until tender. Add the garlic, beans, and lettuce, cover and cook, stirring often, for 10 minutes. Add the wine, cover, and cook 10 minutes or until the beans are tender. Season to taste with salt and pepper and serve. [email protected] (PAT GOLD) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”