Puglia
Fava and dandelion
A nice earthy dish from our family’s roots in Puglia, just perfect as we transition into the next season. Inspired by Frank Prisinzano.
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
1 lb dried fava beans
12 garlic cloves, for the fava beans
1/2 cup extra virgin olive oil, for the fava beans
3 cups water, plus more as needed
1 1/2 tsp salt, to taste
2 lb dandelion greens, washed and trimmed (about 2 bunches)
1/4 cup extra virgin olive oil, for the greens
3 garlic cloves, sliced, for the greens
2 tbsp extra virgin olive oil, for finishing
Method
Cover 1 lb dried fava beans with plenty of cold water.
Soak the beans overnight.
Drain the beans.
Peel off the skins.
Discard the skins.
In a heavy pot over medium-low, warm 1/2 cup extra virgin olive oil.
Sauté 12 garlic cloves until fragrant and lightly golden. Don't let it burn.
Add the peeled fava beans and just barely cover with 3 cups water, plus more as needed.
Simmer gently, stirring often.
Add splashes of water as needed so the beans stay just covered. Stay on top of it, they catch easily.
Cook until they break down and turn creamy.
Season with 1 1/2 tsp salt, to taste.
In a large skillet, warm 1/4 cup extra virgin olive oil.
Sauté 3 garlic cloves, sliced, briefly.
Add 2 lb dandelion greens, washed and trimmed (about 2 bunches).
Toss and sauté a few minutes until wilted and tender.
Season with salt.
Spoon the fava beans onto the plate.
Pile the dandelion alongside or on top.
Finish with 2 tbsp extra virgin olive oil.
