This easy and beautiful vegetable salad recipe features favas, escarole and peas and is inspired by scafata, the healthy spring salad from Umbria, Italy. Source: EatingWell Magazine, March/April 2016

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Ingredients

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Directions

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  • Heat oil in a large saucepan over medium heat. Add onion, garlic and crushed red pepper; cook, stirring, until softened, 2 to 3 minutes. Add escarole, beans, peas, salt and pepper; cook, stirring, until the escarole starts to wilt, 2 to 3 minutes more. Remove from heat and stir in herbs.

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Tips

How to prep fava beans: Snap off the stem-end of the pod, then pull off the string to open it. Pop the beans out of the pod by running your thumb down the inside. Drop into boiling water for 30 seconds; transfer to a bowl of ice water. Remove the “cap” at the top of each bean and slip the bean out of its waxy coating.

Nutrition Facts

237 calories; 7.8 g total fat; 1.1 g saturated fat; 307 mg sodium. 647 mg potassium; 30.7 g carbohydrates; 12.8 g fiber; 5 g sugar; 12.6 g protein; 1274 IU vitamin a iu; 20 mg vitamin c; 241 mcg folate; 80 mg calcium; 4 mg iron; 94 mg magnesium;