Fresh Fava Salad

fava-beans-transRecipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
1 pound fresh fava beans
1 head green garlic, minced
1 bunch kale, de-stemmed, and chopped into 1-inch pieces
2 carrots, thinly sliced on the diagonal, about 1/8-inch thick
3 tablespoons olive oil
1/4 teaspoon salt
3 tablespoons water or white wine
1–2 tablespoons balsamic vinaigrette
2 tablespoons minced fresh herb such as parsley, basil, cilantro, or dill
2 cups cooked brown rice (follow directions on the box)
Parmesan cheese, pepper, and more salt to taste

PREPARATION

 

  • Shell fava beans.
  • Place in a pot of salted, boiling water and cook until tender, about 3 minutes.
  • Remove favas and place in a colander and rinse under cold water for a few moments.
  • Once cooled, peel off the thin white outer shell to reveal the smooth bright green fava bean.
  • Over medium-low heat, sauté green garlic in a skillet with olive oil until soft and translucent.
  • Add kale, salt, and water or wine, mix well to evenly cook the kale until tender and most of the liquid dissipates, about 4 minutes.
  • Combine favas, kale mixture, and carrots with balsamic, and minced herbs in a bowl.
  • Adjust salt and olive oil seasoning and toss well. Serve over brown rice. Top with freshly ground pepper and Parmesan cheese if desired.

Serves 4 as a hearty side dish. Prep time, 10 minutes; cook time, 7 minutes.

 

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.