Beet Greens and Fava Bean Puree
Fresh Ingredients
Beet greens and stems, chopped
1 small portabello mushroom
1 clove garlic
2 T pesto
PantryFare
1 cup dried fava beans
Spices and Oils
1/8 cup olive oil
1 T plum vinegar
¼ tsp salt
Cook the fava beans 2 hours, until soft. Cool and peel the outside skins off to discard. Place beans, oil, garlic and pesto in food processor and puree. Add water as necessary to get a consistency that holds together, but just barely.
Steam the beet greens and mix in bowl with salt and vinegar. Sautee the mushrooms and add to the greens. Heat the fava puree and plate together, either adjacent or with a bed of the pureed beans.
Be healthy!
Leave a Comment April 30, 2010