Mashed Fava Beans and Greens

This is a recipe for a Mediterranean classic inspired by Mark Bittman's tome, How to Cook Everything. This mash can be made simply as a side dish, or as a spread for crostini. Either way it is wonderful, and by using dried fava beans, you can make this dish year round.

1/2 pound dried fava beans
salt and pepper
1 pound greens, such as, dandelion, mustard, chard, collard
large pinch red pepper flakes
1 teaspoon minced garlic
2 tablespoons olive oil, plus extra for drizzling

Place beans in a large pot with enough water to cover. Turn the heat on to high, and bring to a boil.

Turn the heat down to simmer, and loosely cover pot. It will take anywhere from 30 to 60 minutes for the beans to cook, depending on the type of dried favas that you have. Split, and peeled will take less time, whole and unpeeled will take longer. As beans begin to soften, season with salt and pepper. Stir the beans occasionally, adding more water if necessary.

Meanwhile, bring a large pot of salted water to a boil. Cook the greens until tender, this again will take more time depending on the green. Drain well, and when cool enough to touch, chop coarsely.

Remove the cooked beans from water, rinse, and remove skins if necessary. Place shucked beans in a large bowl and mash with a potato masher, or large fork until smooth with some chunks still remaining. Place oil in a large skillet, fry the garlic and red pepper flake until garlic is translucent. Add the greens and sautee to heat through. Add mashed fava beans and continue sauteeing until well combined.

Taste for seasoning, then serve either alone, or with slices of grilled country or Italian bread. Drizzle with high-quality, green olive oil, and serve.