Dried Fava Beans With Bitter Greens

• 1/2 pound dried, shelled fava beans
• Salt and freshly ground black pepper to taste
• 1/2 cup extra-virgin olive oil
• 1 pound bitter greens like dandelion greens, broccoli rabe, turnips or watercress

1. Soak the beans overnight in cold water, drain and gently pull the outer skin off and discard.
2. Place in a deep, ovenproof cooking pot, add cold water to cover the beans, cover and place over a high flame until the mixture starts to boil.
3. As the beans begin to boil, skim the foam.
4. When the foam ceases to rise, add a pinch of salt and stir well.
5. Cook for 1 hour more, stirring frequently and adding more cold water to keep the beans covered.
6. During the last 10 minutes of cooking, use a wooden spoon to stir and pulverize the beans.
7. When the beans are mashed and have the consistency of clotted cream, beat in i cup of olive oil and season with salt and pepper to taste.
8. While the beans are cooking, clean the greens and boil in water until tender.
9. Drain and toss with the remaining olive oil, salt and pepper to to taste.
10. Serve the beans and the greens with thick country bread.

beans, salt, extravirgin olive oil, bitter

Taken from cooking.nytimes.com/recipes/7226 (may not work)