Dried Fava Beans with Bitter Greens: Fave e Cicoria

• 1/2 pound dried peeled fava beans, soaked overnight
• Salt
• 1/4 cup extra-virgin olive oil, plus 1/4 cup
• Freshly ground black pepper
• 1 pound bitter greens, like black kale (cavolo nero), dandelion, or chicory
• 6 (1-inch) slices crusty peasant bread, grilled or toasted

1. Drain the fava beans and place in a large saucepan.
2. Add enough water to cover the beans.
3. Cover the pot, and cook over medium-high heat.
4. Skim the foam that rises to the top once the water boils.
5. Once there is no more foam, add a generous pinch of salt and cook the beans, stirring occasionally, for about 1 hour, or until they have dissolved into the water and have taken the consistency of clotted cream.
6. You may have to add more boiling water to keep beans from scorching.
7. Using a hand-held electric mixer, beat in 1/4 cup olive oil and adjust the seasoning with salt and pepper, to taste.
8. Transfer to a serving bowl.
9. While the beans cook, rinse the greens in water, then place them in a large saucepan over high heat and cook them, in the water that clings to their leaves, adding a little more water, if necessary, to prevent scorching.
10. Once they are very tender, remove from the pan to a strainer and squeeze out excess water.
11. Place in a serving dish and toss with the remaining 1/4 cup of olive oil and salt and pepper, to taste.
12. Serve the greens and fava puree together with the bread.

fava beans, salt, extravirgin olive oil, freshly ground black pepper, bitter, crusty

Taken from www.foodnetwork.com/recipes/mario-batali/dried-fava-beans-with-bitter-greens-fave-e-cicoria-recipe.html (may not work)