pound dried peeled fava beans soaked overnight
Salt to taste
cup extra-virgin olive oil divided
Freshly-ground black pepper to taste
pound bitter greens (like black kale [cavolo nero], dandelion, or chicory)
slices crusty peasant bread, 1" thick grilled or toasted
Drain the fava beans and place in a saucepan. Cover with water, cover the pot, and cook over medium-high flame. Skim the foam that rises to the top once the water boils. 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. You may have to add more boiling water to keep beans from scorching. Using a hand blender, beat in 1/4 cup olive oil and adjust the seasoning with salt and pepper, to taste. While the beans cook, rinse the greens in clean water, then place them in a 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. Once they are very tender, remove from the pot, squeeze out excess water, and dress with the remaining olive oil and salt and pepper, to taste. Serve the greens and fava puree together with the bread. This recipe yields 6 servings.