Beet Greens and Fava Bean Puree

April 30, 2010

Fresh Ingredients
Beet greens and stems, chopped
1 small portabello mushroom
1 clove garlic
2 T pesto

PantryFare
1 cup dried fava beans

Spices and Oils
1/8 cup olive oil
1 T plum vinegar
¼ tsp salt

Cook the fava beans 2 hours, until soft. Cool and peel the outside skins off to discard. Place beans, oil, garlic and pesto in food processor and puree. Add water as necessary to get a consistency that holds together, but just barely.
Steam the beet greens and mix in bowl with salt and vinegar. Sautee the mushrooms and add to the greens. Heat the fava puree and plate together, either adjacent or with a bed of the pureed beans.

Be healthy!

Filed under: Recipes - Main Dish

Tags: beet greens, fava beans, portabello