Entree: Italy – Puglia – Fave e Cicoria (Creamy broad fava bean purée served with sautéed bitter chicory greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (300 g) dried shelled fava beans, soaked overnight and drained
- 4 cups (960 ml) water or low-sodium vegetable broth
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for finishing
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 cloves (0.21 oz (6 g)) garlic, smashed
- 1 bay leaf
- 1 1/2 tsp (8 g) coarse salt, plus more to taste
- Freshly ground black pepper to taste
- 1 lb (450 g) chicory greens (catalogna or wild cicoria), trimmed and coarsely chopped
- 2 tbsp (30 ml) extra-virgin olive oil for the greens
- Pinch red pepper flakes (optional)
- Lemon wedges for serving (optional)

Show original ingredient measurements

- 1 1/2 cups (300 g) dried shelled fava beans, soaked overnight and drained
- 4 cups (960 ml) water or low-sodium vegetable broth
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for finishing
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 cloves (6 g) garlic, smashed
- 1 bay leaf
- 1 1/2 tsp (8 g) coarse salt, plus more to taste
- Freshly ground black pepper to taste
- 1 lb (450 g) chicory greens (catalogna or wild cicoria), trimmed and coarsely chopped
- 2 tbsp (30 ml) extra-virgin olive oil for the greens
- Pinch red pepper flakes (optional)
- Lemon wedges for serving (optional)

Instructions

1. Rinse the soaked fava beans and place in a medium pot with 4 cups (960 ml) water or broth, the bay leaf, chopped onion, and smashed garlic. Bring to a gentle simmer over medium heat.
2. Simmer uncovered, skimming foam, until beans are very tender and breaking apart, about 45–60 minutes depending on age of beans.
3. Remove and discard the bay leaf. Reserve a cup of cooking liquid, then purée the beans with a hand blender or food processor until smooth but still slightly rustic; add reserved cooking liquid as needed to reach a thick, spreadable consistency. Stir in 3 tbsp (45 ml) extra-virgin olive oil and season with 1 1/2 tsp (8 g) salt and black pepper to taste.
4. While beans cook, blanch the chopped chicory in a pot of boiling salted water for 1 minute to reduce bitterness; drain and immediately plunge into ice water. Drain well and squeeze out excess water.
5. Heat 2 tbsp (30 ml) extra-virgin olive oil in a large skillet over medium heat. Add the drained chicory and sauté with a pinch of red pepper flakes until tender and slightly caramelized, 4–6 minutes. Season with salt and pepper.
6. To serve, spread a generous layer of the fava purée on warmed plates, top with a mound of sautéed chicory, drizzle with additional extra-virgin olive oil, and finish with a crack of black pepper and a lemon wedge if using.