This is a simple recipe for a classic Pugliese way of cooking favas with some potatoes and serving them with fresh greens. We think that the buttery, mild-tasting mashed beans and potatoes are enlivened by a combination of greens that have a bit of a bite, such as mature arugula or sharp chicory, and mildly flavored greens, such as endive or escarole. But you may prefer collards, chard, broccoli rabe, or whatever is your favorite.
Fresh fava beans are not easy to find and their season is short. Ned Asta remembers when her family would get them the one time of year they were available in Glendale, Queens. Removing the pods first and then shelling each large bean was a laborious time-consuming project she did with her mother, Palma. We have found a year-round source of dried skinless fava beans, packed by Goya foods in 1-pound bags.
Serves 4 to 6
Prep time: 20 minutes
Total time: 1 hour, 20 minutes
2 cups dried skinless fava beans (about 11 ounces)
1 medium red or gold potato, peeled and sliced
1 bay leaf
Crushed red pepper flakes
½ teaspoon salt
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced or pressed
4 cups chopped escarole, curly endive, or other mild greens*
4 cups arugula, chicory, or other sharply flavored greens*
½ teaspoon salt
Lemon wedges, for garnish
*Or 8 cups of a single green or a combination of greens that you like most.
Make the fava beans: Put the beans, potato slices, and bay leaf into a pot with water to cover. Bring to a boil on high heat, add a pinch of red pepper flakes and the salt, cover, and simmer gently for about 1 hour. Check a couple of times during cooking and add just enough water to prevent sticking.
After about an hour, the beans should be getting tender and starting to fall apart. Remove the bay leaf, and if the mixture is very soupy, discard some of the liquid. Add the olive oil and use a potato masher to mash the beans and potatoes. Season with additional salt to taste and some black pepper.
While the beans are cooking, prep the garlic and greens. You’ll need a large pot; the greens are bulky to start but cook down dramatically. When you’ve mashed the beans, cook the greens, so they will be bright green and hot when you serve them—this takes only a few minutes. Warm the olive oil and sauté the garlic for just a moment before adding the greens and salt. If the greens are still damp from washing them, that’s all the moisture needed; if the greens are dry when you add them to the pot, add a couple tablespoons of water. If you’re using a combination of greens, first add the greens that take longer to cook. Stir until they wilt, and then add quicker-cooking greens. Escarole takes 4 to 5 minutes, while arugula may take only 2 minutes. Stir the greens frequently; cook until just tender and still bright green.
Serve the beans and greens side by side on a platter, or make a bed of the favas and top with the greens. Arrange lemon wedges on the side of the platter.
Apulian Fava Beans and Greens can be the centerpiece of a casual Mediterranean meal. Put some good crusty bread on the table with a couple cheeses, a bowl of olives, a cruet of olive oil, sliced tomatoes, and maybe some melon wedges or grapes and enjoy an easy feast. Other dishes in this book that pair well with beans and greens are Raspberry-Carrot Pickles, Summer Squash and Tomato Tian and Za’atar Yogurt and Cucumber Salad.