| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Fruits |
Italian |
Salads, Italian, Appetizers, Vegetables |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Dried fava beans, soaked |
| 2 |
|
Celery ribs, chopped |
| 1 |
md |
Onion, chopped |
| 2 |
ts |
Salt |
| 2 |
tb |
Fruity olive oil |
| 12 |
oz |
Broccoli or rabe |
| 1/3 |
c |
Water |
| 1 |
tb |
Salt |
| 3 |
tb |
Fruity olive oil |
| 2 |
|
Garlic cloves, minced |
INSTRUCTIONS
Drain the beans & slip them outr of their skins. If the skins cling too
tightly, boil them for 5 to 10 minutes & then skin. Put peeled beans in a
pot with celery & onion. Add just enough water to cover & bring to a
simmer. Add the 2 ts salt, cover & cook for 20 to 25 minutes or until the
beans are very soft. Add more water if necessary. Drain & place in a
processor with the 2 tb olive oil. Clean the broccoli rabe by peeling off
any thick skin covering the larger stems & cut into 2" pieces. Rinse the
greens well. Bring the water to a boil, add the greens & 1 tb salt, cover &
cook until the greens are soft but not mushy, 5 minutes. Drain. Warm the 3
tb olive oil in a skillet & slowly saute the garlic just enough until it is
golden brown & soft. Do not let it brown. Add the greens & swilr them
around in well flavoured oil. Serve on a platter, spooning the garlic
infused greens over the favas.
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