Fresh Fava Beans
Yield: 2 | Total time: 10 min
One of my favorite early signs of spring are the lovely pale green curves of fresh fava beans. It takes a good pound of shell-on fresh favas to serve one person so plan on buying a few pounds. You'll need to shell them, then blanch briefly before removing the pale outer skin. These are delicious with just a drizzle of good-quality olive oil and tossed with some fresh herbs and cheese. Favas can be tossed in with some scrambled eggs, piled onto toasted bread, puréed into a hummus, and so much more.
- 2 to 3 pounds fresh fava beans
- Salt, to taste
- Extra-virgin olive oil
- 2 to 3 tablespoons fresh mint leaves, torn or sliced
- Shavings of Parmigiano-Reggiano or young Pecorino Romano
- Boil a medium pot of water with a pinch of salt. Shell fava beans and place in boiling water, 1 minute. Remove favas into a colander and run cold water over. Remove thin pale green outer skin, discarding skins.
- Place blanched and skinned favas into a serving bowl. Drizzle with olive oil, season with salt, and toss with fresh mint and cheese.
Date Published: March 24, 2016
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.