Bring a large pot of salted water to a boil over high heat and set up an ice bath. Blanch the fava beans, kale, and peas one at a time until tender and shock in the ice bath. Drain. Shell the fava beans once cool.
Heat the olive oil and garlic in a sauté pan over medium heat and sauté for 1 minute. Add the fava beans, kale, peas, spring onions, fiddlehead ferns, and chickpeas, increase the heat to medium-high, and sauté for about 2-3 minutes. Swirl in the butter and add the parsley.