Delicate, slippery and slightly irritating to work with, fava beans are the crying newborns of so many spring menus. While they’ll always pique your interest with their deliberate need for notice, you may not be sure how to handle them at home.
However, if blanched before use, fava beans will easily pop right out of their tough outer shell and leave you wondering why you weren’t using them all year round. The answer? They weren’t in season! But they are now, so stop wasting time and start adding these sweet, tender beans to your everyday meals.
This is a simple interpretation of a classic spring recipe. Feel free to adjust the ingredients and proportions to your liking.
Fava Beans with Escarole, Pecorino and Mint
Mallory Stuchin studied Ashtanga Yoga in Mysore, India and has taught classes at PURE Yoga and New York University. She is also a natural foods chef and a vegetable butcher at Eataly.