Image Source: All Our Fingers In The Pie
Recipe by: Buon Appetito

Dried Fava And Potato Puree With Dandelion Greens

According to Donatello, fava beans were an acquired taste. "When I was a child, I hated them", she says. She's come around to the hearty, healthy bean and has already been a fan of dandelion greens, an igredient that many Italians believe calms the stomach.

Ingredients:
8 ounces dried fava beans (about 11/2c)
1 3/4 cups coarsely chopped peeled yukon gold potato (about 5 ounces)
3/4 cup coarsely chopped white onion
1/2 cup coarsely shopped peeled carrot pinch of salt
3 tablespoons extra virgin olive oil, divided (Gradassi Basil Infused Extra Virgin Olive Oil)
1 bunch dandelion greens (10 to 11 ounces), bottom 2 inches of stems trimmed and discarded, greens cut crosswise in half
1 garlic clove, peeled, halved
large pinch of dried crushed red pepper (Etnia Merquen Smoked Chili Pepper)
Freshly grated parmesan cheese


Preparation:
Place fava beans in medium bowl. Pour enough water over to cover 2 inches. Cover and let soak at room temperature overnight. Drain fava beans. Peel off outer shell and skin from beans and discard.

Place fava beans in large saucepan add 8 cups water, potato, onion and carrot, and bring to boil, skimming off any foam that rises to surface with large spoon. Reduce heat to medium; add pinch of salt and simmer uncovered until beans are very soft, stirring occasionally and adding more boiling water as needed to keep beans submerged, about 1 hour 45 mintues. Drain.

Transfer bean mixture to processor and puree until almost smooth. season to taste with salt and pepper. Transfer fava bean puree to bowl.

Heat 2 tablespoons oil in large skillet over medium high heat. Add dandelion greens, garlic, and crushed red pepper; saute until greens wilt, about 2 minutes. Season to taste with salt and freshly ground black pepper. Place greens atop fava bean puree. Drizzle with remaining 1 tablespoon oil; sprinkle with parmesan cheese.