Yield: 4 servings
|8 ounces||Dried fava beans, soaked|
|2 eaches||Celery ribs, chopped|
|1 medium||Onion, chopped|
|2 tablespoons||Fruity olive oil|
|12 ounces||Broccoli or rabe|
|3 tablespoons||Fruity olive oil|
|2 eaches||Garlic cloves, minced|
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.