Nothing says spring more than wild dandelion and sweet, tender fava beans. The slightly bitter flavor of the greens is mellowed when combined with the sweet favas and pairs well with a tender, creamy lamb dish.
If you can’t find wild dandelion greens, you can also substitute milder arugula greens. — Allison Beck
- 3 bunches wild baby dandelion greens (can substitute arugula)
- 2 pounds fresh fava beans (the smaller the better)
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 1 clove garlic, peeled
- Salt, to taste
Trim and wash the dandelions, and dry well. Split open the fava bean pods and remove the beans (they are covered with another peel; do not remove it). Bring a pot of water to boil, and toss the favas in. Cook 2-4 minutes, depending on size, until just tender (think al dente) and bright green. Remove the beans (save the cooking liquid) and let them cool slightly.
Heat the olive oil in a large sauté pan with the garlic clove, add the dandelion, and let it begin to wilt. Add the favas, along with 1 tablespoon of cooking liquid, and cook both together until the liquid is evaporated and the dandelion and favas are tender. Season to taste, dress liberally with olive oil, and serve.