This first cousin of minestra serves up creamy rich fava beans and flavorful scallions nestled in hearty kale. Yum.
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4 as a side dish
1 bunch kale, stems separated and cut into 1/4″ sections, leaves coarsely chopped
Heat the olive oil in a large saute pan or skillet over medium heat and cook the kale stems and garlic, stirring, for 4 minutes. Add the scallions and kale leaves, cover, turn heat to medium-low, and cook for 5 minutes, stirring occasionally. Add the fava beans, and continue to cook until kale leaves and stems reach the degree of tenderness you like.
Serve sprinkled with shredded Parmesan, salt and pepper.
Variation: Add chick peas just for the fun of it (photo below)
*To prepare fresh fava beans in the amount called for in this recipe, start with about two pounds of fava bean pods. Remove the beans, and cook them for two minutes in salted boiling water. Drain in a colander, and then place beans in a bowl of ice water. Drain, and then carefully slip the outer covering off each bean (discard outer covering). Place beans in a bowl, and they are ready to use.
Variation – substitute other prepared dry beans for the favas.
Photos and Recipe by Tod Dimmick