Fave e Chicoria (fava beans with chicory)
From: Art of Eating 2008 November
Serves: 2 glutons as a main course, 4 as a side
2008-08-09

This is an old Puglian dish: very simple and surprisingly satisfying.
At first it didn't seem very interesting but it grew on me and left me
wanting more. The first time we made it we used what we had on hand:
hydrated great northern beans and chard from the garden; we did find
Puglian olive oil.

Other bitter green can be used: rocket, dandelion leaves, broccoli
sprouts, mustard leaves, turnip tops.


9	ounces	Dried Fava Beans (13 ounces hydrated great northern)
2	stalks	Celery, chopped
1		Potato, chopped
2	medium	Onions, Chopped
2	pounds	Wild Chicory

Soak dried beans in water over night.
Drain, rinse, put in large pan with Celery, Potato, and Onions.
Cover with water and cook over low head for about 2 hours;
add water if it gets too low.
Toward the end of cooking, salt to taste, add a few drops of olive oi.
Remove from flame.
Drain. (The original recipe didn't mention this but I think it would
be too watery, unless you could get the beans to absorb it all.)
Fold in more olive oil and mash; I tried a potato masher but found
that a food mill worked much better.
Adjust oil and salt to taste.

Wash Cicory, trim, cook 3-5 minutes in boiling salted water, strain.

Serve the puree and greens in two separate bowls, dressing each with a
few more drops of olive oil.

To eat, drag a forkful of the greens through the puree and eat.

Perhaps it could be served as a side dish, with greens nesteled on a
bed of puree.