Sautéed Kale with Scallions and Fava Beans

This first cousin of minestra serves up creamy rich fava beans and flavorful scallions nestled in hearty kale.  Yum.

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  4 as a side dish

INGREDIENTS

Olive oil

1 bunch kale, stems separated and cut into 1/4" sections, leaves coarsely chopped

1 bunch scallions, white and light green parts cut into 1/4" sections (save dark green tops for another use)

3 cloves garlic, crushed

1 to 1 1/2 cups prepared fava beans*

Parmesan cheese

Salt
Pepper

DIRECTIONS
Heat the olive oil in a large saute pan or skillet over medium heat and cook the kale stems and garlic, stirring, for 4 minutes.  Add the scallions and kale leaves, cover, turn heat to medium-low, and cook for 5 minutes, stirring occasionally.  Add the fava beans, and continue to cook until kale leaves and stems reach the degree of tenderness you like.

Serve sprinkled with shredded Parmesan, salt and pepper.

Variation:  Add chick peas just for the fun of it (photo below)

*To prepare fresh fava beans in the amount called for in this recipe, start with about two pounds of fava bean pods.  Remove the beans, and cook them for two minutes in salted boiling water.  Drain in a colander, and then place beans in a bowl of ice water.  Drain, and then carefully slip the outer covering off each bean (discard outer covering).  Place beans in a bowl, and they are ready to use.

Variation - substitute other prepared dry beans for the favas.

Photos and Recipe by Tod Dimmick

Pasta with Sausage, Zucchini and Fava Beans

This hearty pasta dish offers up an irresistible melange of flavors and textures.   Cook the pasta at the same time as the rest of the ingredients.

Prep time:  10 Minutes
Cook time:  20 minutes
Serves:  4-6

INGREDIENTS
1 lb sausage links, cut into 1/4 inch slices

2 cups thin whole wheat spaghetti, or your favorite

4 tablespoons olive oil

1 onion, 1/4 inch dice

3 cloves garlic, crushed
2 small zucchini squash, about 3 cups, cut into 1/2 inch chunks
1 teaspoon dried oregano
1/2 teaspoon dried sage

2 cups fava one or cannellini beans

1 cup chopped fresh parsley

Olive oil to dress (optional)

Parmesan cheese
Salt to taste
Pepper to taste

DIRECTIONS
Heat water to cook the pasta.  While water is heating, cook the sausage in a large skillet or saute pan over medium heat, stirring.  When sausage is done, remove to a separate dish and drain excess fat.

Cook the pasta when water is boiling.

Meanwhile, add the olive oil to the skillet, then the onion, garlic, and squash.  Sprinkle with the oregano and sage and cook over medium heat, stirring, until onions are translucent and squash is almost tender.  Add the beans, heat for one minute further, then remove from heat.

When pasta is done, drain, and combine in serving dish with the sausage, cooked vegetables, and parsley.  Distribute to serving plates, sprinkling with Parmesan and seasoning to taste with salt and pepper.  A drizzle of good olive oil might be nice.

A good Pinot Grigio, or even a dry Italian red wine alongside, would finish the picture.

Variation:  Omit the sausage for a vegetarian dish.

Photos and recipe by Tod Dimmick

Pasta with Fava Beans, Chard, and Parsley

There's a kindred spirit between earthy, al dente whole wheat pasta and the earthy, vibrant flavors of fresh chard and parsley. Layer in the richness of fava beans and sauteed onions, and this is a dish to make more than once.




Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4-6 with leftovers

INGREDIENTS
1/4 cup olive oil
1 medium sized onion, chopped
1 small bunch chard, stems and leaves separated and chopped
1-2 cups prepared fava beans*
1 bunch parsley, washed and coarsely chopped
1 pound whole wheat pasta, your favorite
Salt and pepper to taste
Freshly shredded Parmesan Cheese

DIRECTIONS
Heat water for the pasta.

Saute the onion for 5 minutes in the olive oil in a large skillet over medium heat. Add the chard stems and cook for another 5 minutes, stirring. Add the chard leaves, cover, and cook for 3-5 minutes, stirring once or twice, or until leaves are wilted. Stir in the prepared fava beans and set aside.

Cook the pasta, drain, and return pasta to the cooking pot. Stir in the vegetable mix from the skillet, and the chopped parsley. Distribute to serving plates, seasoning to taste with salt and pepper and topping with Parmesan.

*To prepare fresh fava beans in the amount called for in this recipe, start with about two pounds of fava bean pods.  Remove the beans, and  cook them for two minutes in salted boiling water.  Drain in a colander, and then place beans in a bowl of ice water.  Drain, and then carefully slip the outer covering off each bean (discard outer covering).  Place beans in a bowl, and they are ready to use.

Variation - substitute other prepared dry beans for the favas.

This dish is gorgeous with a dry rose wine. Enjoy while looking out over the vineyards, with Mt. Ventoux in the distance.  The bike ride to the top can wait until tomorrow.

Pasta with Fava Beans & Chard Stems

Photo:
Tod Dimmick















Chard stems don't get enough respect. Sometimes (gasp) they are even discarded. But the delicious, earthy, crunchy flavor is perfect in many dishes.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6, probably with leftovers

1 lb. whole wheat egg noodles (or your favorite pasta)
3 TB olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 large bunch chard, leaves removed for another use, stems washed and chopped into 1/2" pieces
2 cups cooked fava beans
1/2 cup chopped parsley
2 TB minced dill
1 TB balsamic vinegar
salt and pepper to taste
shredded Parmesan cheese for garnish

Cook the pasta. While pasta is cooking, heat the olive oil in a skillet over medium heat and cook the onion for 5 minutes, stirring. Add the garlic and the chard stems and cook for another 3 minutes. Add the fava beans and heat. Drain the pasta when al dente, return to the pasta pot, and stir in the vegetables from the skillet, the parsley, and the dill.

Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.

Variation: add chopped cooked chicken, pork, or sausage.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Fava Beans

Fava beans are found in our pick-your-own field this year. While they are well known in many parts of the world and have been eaten in many countries for centuries, they are a new addition to our farm's crops. Sometimes called "broad beans," or "fuul" when dried, fresh fava beans are a buttery-textured, slightly bitter, nutty flavored member of the legume family. The bright green beans are hidden beneath a waxy outer coating, which is hidden beneath a large, floppy 5-7" pod. Growing on bushy plants, favas are ready to harvest when the green pods start showing rusty brown markings with a few black bumpy spots.

To prepare, remove the beans from the pod and blanch by tossing beans into already boiling water for a few minutes. Drain from the water, and slip the beans out of the outermost layer which should be easy to do now. Use fava beans in a puree, sauteed (try it with garlic and butter), added to pasta dishes or salads.