Category: Fava Tops/Greens

[caption id="attachment_13252" align="aligncenter" width="660"] I had a little leftover winter squash which I added to the fava greens in this version[/caption]  ... Read more »

A lovely, quick dish for the brief fava top season.... Read more »

This takes 15 minutes, start to finish. I created it to bring to a potluck when I was in a big rush. It's savory, bright and good either warm or at room temperature. You can substitute fava greens/tops or spinach for the pea shoots. Feel free to halve the recipe or change the ratio of greens to lentils. It does keep well so leftovers might be welcome.... Read more »

I had grand plans to create a soup with a beautiful bunch of fava greens (tops) but a week passed and the soup didn't materialize. Instead I sautéed the slightly wilted greens with some diced bacon. Some were consumed as is and some were piled on toast--both delicious.... Read more »

I prefer this rough pesto of fava greens that is just chopped by hand rather than processed until smooth. It has a more interesting texture and doesn't turn bitter in my experience.  You can use this as a dressing of sorts for roasted vegetables, grain or bean salads or stirred lightly into a scramble. I imagine it would be good with fish as well. And it's delicious with pasta and a bit of bacon.... Read more »

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This is quick and delicious. You can serve it as a side to meat or fish or top pasta or rice or other grains with it.  ... Read more »

This is one of my quickest, go-to dinners for a busy day. The options are literally infinite as to what to include. In this version green garlic and fava greens are the core, with a bit of feta. You could substitute turnip greens for the fava greens as well. This is wonderful the next day in sandwiches or as a snack. It’s just as good at room temperature as it is cold or warm. To make this a bit heartier, you could add potatoes cut into small dice that you cook with the green garlic.... Read more »

The tender green tops and flowers of the fava bean plant are delicious and often seen at farmers markets and CSA shares in the spring. They are soft, juicy and mild with a subtle pea-like flavor. The stems are fibrous though so it's bests to discard them.   They are delicious on their own just wilted with a bit of olive oil and garlic and finished with salt and lemon juice. They are good added to risotto or soups or sauces and chopped and added raw to salads. They make a good pesto and can be simply added raw to sandwiches or pizzas at the end, much like you would arugula.   You could also use them in an Asian-style soup with tofu, ginger and soy sauce and sesame oil/seeds.  ... Read more »