Dandelion And Fava Puree

Ingredients

• ½ pound dried, split, skinless fava beans
• Kosher salt
• 1 small bunch flatleaf parsley, finely chopped
• ½ cup extra virgin olive oil
• 1 pound dandelion greens, trimmed and coarsely chopped
• Freshly ground black pepper
• Loaf of rustic Italian bread, cut diagonally into thick slices

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    222 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 277 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place the beans in a medium-size bowl, and cover with warm water. Soak for 6 hours, and drain.
2. In a medium saucepan, combine the drained beans with enough fresh water to cover them, and 1 teaspoon of salt. Place over high heat and bring to a boil. Reduce heat to medium-low, and simmer until tender, 45 to 60 minutes. Drain well. In the bowl of a food processor, combine the beans, parsley and 1/4 cup of the olive oil. Puree until smooth, then set aside.
3. Bring a large pot of salted water to a boil. Add the dandelion greens, and cook for 4 minutes. Drain well, and pat lightly with paper towels.
4. Place a medium saute pan over medium heat. Add the remaining 1/4 cup oil and the dandelion greens. Saute for 30 seconds, and add the fava puree. Mix well. Season to taste with salt and pepper. Transfer to a serving bowl, or divide among individual plates, and serve with the bread.