Zia Donata’s Fava Bean Puree with Swiss Chard
- 1 pound small, dried, shelled fava beans
- 1 medium potato, peeled & coarsely chopped
- ½ carrot, peeled & coarsely chopped
- 1 small yellow onion, coarsely chopped
- 1 celery stalk with leaves, coarsely chopped
- ¼ cup extra-virgin olive oil plus more for drizzling
- 1 pound Swiss chard, stems removed
- Kosher salt & freshly ground black pepper
- 8-12 slices rustic Italian bread
- ¼ cup Parmigiano- Reggiano, shavings made with a vegetable peeler
- Put the dried beans in a large saucepan with 6 cups of water.
- Bring to a gentle boil, then reduce the heat & simmer for about 25 minutes.
- As foam rises to the surface, skim it off with a spoon.
- Add the potatoes, carrot, onion, celery, & 2 tablespoons of olive oil, cover, & cook on low heat until the beans are tender, about 1 more hour.
- Add up to 1 cup of water to the beans if the liquid evaporates before the beans are cooked.
- Puree until smooth using an immersion blender.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over high heat. Add the greens, reduce the heat, & sauté for a few minutes, until the greens are wilted. Season with salt & pepper.
- Meanwhile, brush the bread with olive oil. Using tongs, “grill” the bread slices on both sides over a gas flame or by placing the bread directly on the coils of an electric burner, taking sides over a gas flame or by placing the bread directly on the coils of an electric burner, taking care not to let it char.
- To serve, spoon the puree into bowls, top with mound of greens & shaved Parmigiano, and serve warm with the grilled bread.