Capriata Di Fave (Fava Bean Puree With Greens)

Recipe Ingredients

8 oz	227g	Dried fava beans - soaked
2		Celery ribs - chopped
1		Onion - chopped (medium)
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Fruity olive oil
12 oz	340g	Broccoli or rabe
1/3 cup	78ml	Water
1 tablespoon	15ml	Salt
3 tablespoons	45ml	Fruity olive oil
2		Garlic cloves - minced

Recipe Instructions

Drain the beans and slip them out of their skins. If the skins cling too tightly, boil them for 5 to 10 minutes and then skin. Put peeled beans in a pot with celery and onion.

Add just enough water to cover and bring to a simmer. Add the 2 tsp salt, cover and cook for 20 to 25 minutes or until the beans are very soft. Add more water if necessary. Drain and place in a processor with the 2 tbs olive oil.

Clean the broccoli rabe by peeling off any thick skin covering the larger stems and cut into 2" pieces. Rinse the greens well. Bring the water to a boil, add the greens and 1 tbs salt, cover and cook until the greens are soft but not mushy, 5 minutes. Drain.

Warm the 3 tbs olive oil in a skillet and slowly saute the garlic just enough until it is golden brown and soft. Do not let it brown.

Add the greens and swirl them around in well flavored oil. Serve on a platter, spooning the garlic infused greens over the favas.

Source:
Mario Batali

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