Total time: 35 minutes | Serves 2
Note: Adapted from "Encarnacion's Kitchen." Fresh favas must be shelled and hulled. To hull, blanch them in salted boiling water for 30 seconds. Drain, then peel each bean.
- 1 cup shelled, hulled fresh fava beans (1 pound whole favas)
- 6 cups (about 1/2 head) romaine lettuce cut into 2-inch pieces
- 1 tablespoon oil
- 2 tablespoons finely chopped onions
- 1 small garlic clove, finely diced
- 3 tablespoons ham, diced small
- 1/2 cup chicken broth
Step 1Pour several inches of water into a medium-sized skillet and heat to a simmer. Add the fava beans and one-half teaspoon salt and cook for 3 minutes. Stir in the chopped lettuce and cook for 2 more minutes. Pour the beans and lettuce into a colander, drain and set aside.
Step 2Wipe out the skillet and add the oil. Cook the onions, garlic and ham on medium heat for 2 minutes, then add the chicken broth, fava beans and lettuce. Bring to a simmer and cook until most of the broth has evaporated, 3 to 4 minutes. Season with salt and pepper; serve immediately.
175 calories; 11 grams protein; 12 grams carbohydrates; 5 grams fiber; 10 grams fat; 2 grams saturated fat; 12 mg. cholesterol; 243 mg. sodium.
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