|This comforting recipe from Puglia in southern Italy combines the earthiness of Split Fava Beans with creamy potato and bitter greens.|
Our take on mashed fava beans with potatoes and greens is adapated from Paula Wolfert's recipe for fava pure e cicorielle in her classic book Mediterranean Cooking.
Numerous versions of this dish are cooked in Puglia, varying the ingredients according to local availability. It's sometimes cooked without potatoes and many different greens can be used. We've tried white chicory, curly endive or edible wild greens like dandelion, all with delicious results.
Fava beans are much appreciated in Puglia as this popular saying amply illustrates:
“Of all fresh and dried vegetables, the fava bean is queen, sovereign of all, soaked in the evening, cooked in the morning.”
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