A nutrition packed spring dinner! Favas can be cumbersome to prepare but the work is worth it! Serves 2 - 4 as an entrée.
- 1 package Pasta Shop fresh gnocchi
- 4 large handfuls of organically grown fava beans in their shells
- 1 large handful of organically grown greens – spinach, collard greens, kale, etc.
- 1 large handful of organically grown dandelion greens
- 6 organically grown garlic cloves
- ¼ organically grown red onion
- 2 tablespoons LHF California extra virgin olive oil
- Kosher salt and freshly ground pepper
Prepping the fava beans takes 2 steps: First, shell the beans to make about 1 cup+ of fresh beans. Then, to remove the second skin, blanch the shelled beans in boiling salted water or steam for about 1 – 3 minutes. Run under cool water to stop the cooking. (To determine blanching / steaming time, simply test after a minute: squeeze the end of the bean and the waxy outer coating should come right off.) Repeat with all of the favas.
If using kale or collard greens, remove the tough stems and ribs, and coarsely chop.
Trim any tough stems from the dandelion greens.
Slice the garlic cloves.
Remove core from red onion, and slice into very thin attractive half rings.
Bring a large pot of salted water to boil (cook in the same water used to blanch the beans, if desired.)
Heat a large saucepan or skillet over medium heat. Sauté the garlic cloves in olive oil for just 1 minute to soften, then add in the fava beans. Sauté until tender, about 3 – 5 minutes. Mix in both greens and sauté until beginning to wilt. Add salt and pepper to taste.
Cook the gnocchi in the boiling water according to package directions. Once done, remove from the water and add to the favas and greens. Add a few tablespoons of pasta water if the mixture is dry. Cook, stirring occasionally, for about 2 – 3 minutes to combine flavors.
Served right away, garnished with the thin red onion slices. Top each bowl with a dash of olive oil or freshly grated Parm if desired.