Lo-Fat Fava Beans With Seven Salads
american, appetizers, beans, italian, salads
1/2 lb skinless dried fava beans
2 cups
2 tablespoon olive oil
1 preferably extra-virgin
1 salt -- to taste
1 lb spinach
1 dandelion greens or broccoli
1 rabe
1 washed and coarsely chopped
2/3 cup imported black olives --
1 pitted and chopped
1/2 cup thinly sliced red onion --
1 separated into
1 rings
1 cup stemmed arugula or
1 watercress
1/2 cup pepperocini
1 italian pickled peppers
1 drained and sliced
2 vine-ripened tomatoes --
1 chopped
1/2 cup thinly sliced radishes
1. Put fava beans in a large bowl of cold water. Let stand in a cool place for at least 4 hours or overnight. If the weather is warm, place the bowl in the refrigerator.
2. Drain and rinse the beans. Place them in a large pot and add fresh water to cover by 1 inch. Bring to a slow simmer and cook, uncovered, over low heat until the beans are very soft and all of the liquid has been absorbed, about 1 hour. Stir often towar
3. In a large pot, combine spinach, dandelion greens or broccoli rabe and 2 tablespoons of water. Cover and cook over medium-high heat until wilted and tender, about 3 minutes. Transfer to a colander and press out any excess cooking liquid.
4. Spoon the warm fava bean puree into the center of a warmed platter. Place cooked greens, olives, onions, arugula or watercress, pepperoncini, tomatoes and radishes in 7 separate piles around the puree and serve.
Makes 4 servings.
260 calories per serving: 12 grams protein, 11 grams fat (1.5 grams saturated fat), 32 grams carbohydrate; 695 mg sodium; 0 mg cholesterol; 4 grams fiber.
Busted by: Gail Shermeyer <4paws@netrax.net>
Recipe By : Eating Well, October 1996
Yield: 4 servings
