Dandelion And Fava Puree

• 1/2 pound dried, split, skinless fava beans
• Kosher salt
• 1 small bunch flatleaf parsley, finely chopped
• 1/2 cup extra virgin olive oil
• 1 pound dandelion greens, trimmed and coarsely chopped
• Freshly ground black pepper
• Loaf of rustic Italian bread, cut diagonally into thick slices

1. Place the beans in a medium-size bowl, and cover with warm water.
2. Soak for 6 hours, and drain.
3. In a medium saucepan, combine the drained beans with enough fresh water to cover them, and 1 teaspoon of salt.
4. Place over high heat and bring to a boil.
5. Reduce heat to medium-low, and simmer until tender, 45 to 60 minutes.
6. Drain well.
7. In the bowl of a food processor, combine the beans, parsley and 1/4 cup of the olive oil.
8. Puree until smooth, then set aside.
9. Bring a large pot of salted water to a boil.
10. Add the dandelion greens, and cook for 4 minutes.
11. Drain well, and pat lightly with paper towels.
12. Place a medium saute pan over medium heat.
13. Add the remaining 1/4 cup oil and the dandelion greens.
14. Saute for 30 seconds, and add the fava puree.
15. Mix well.
16. Season to taste with salt and pepper.
17. Transfer to a serving bowl, or divide among individual plates, and serve with the bread.

beans, kosher salt, parsley, extra virgin olive oil, dandelion, freshly ground black pepper, italian bread

Taken from cooking.nytimes.com/recipes/7478 (may not work)