Serves 2-4

If pasta were removed from the equation, this dish... this humble little dish, would be my first choice as a simple, belly filling, stress melting plate of comfort food. Found in regions in South Italy, it is most common in Puglia. Slowly cooked dried fava beans topped with sautéed cicoria (dandelion greens). This dish is a perfect balance between the nutty creamy fave and the bitter greens. I like to top the dish with a few raw shallots soaked in a touch of red wine vinegar for another contrast. If you can’t find cicoria, use another bitter green. The addition of the potato is a bit of a point of contention in Puglia…some people use it, others absolutely not! I like to add it as the best version I tasted did include it - but all means you can omit.

2-3 Tbsp Olive Oil

2 Whole Cloves of Garlic

2 Tsp Salt

1 Fresh Bay Leaf

250 Grams Split Dried Fava Beans

1 Medium Yellow Potato, Chopped with the Skin On

Good Quality Stock

For the Greens

Olive Oil

1 Bunch of Cicoria (bitter greens), Washed, Picked Through, Ends Trimmed and Roughly Chopped

In a large heavy pot heat the olive oil over medium heat. Add in the garlic, salt and bay leaf. Cook 2 minutes. Add in the dried beans and the chopped potato. Pour in enough stock (or water) to cover the beans by about 2 inches. Cook over medium low heat, stirring occasionally, for 40-45 minutes - until the beans are soft to the touch. Add a bit more liquid if needed throughout the cooking process - it shouldn’t be dry.

During the last few minutes of cooking, heat a separate pan over medium heat and Add 1-2 tablespoons more olive oil and the fresh cicoria. Add a pinch of salt and a splash of water; cook until wilted, about 6-7 minutes.

Remove the garlic from the beans (if desired) and puree or mash until your desired consistency (see photo). Top with the cicoria and drizzle with your best olive oil and a sprinkle of flakey salt.

*If you like, add a spoonful of raw sliced shallots that have been soaked in red wine vinegar.