This simple fava bean puree paired with cooked chicory, a bitter green in the same family as escarole, is seasoned solely with olive oil and salt--an easy appetizer or side dish for any Italian-theme meal. If you have a special olive oil in your pantry, this is the time to use it.

Source: EatingWell Magazine, September/October 2014




Ingredient Checklist


Instructions Checklist
  • Place beans and potato in a medium saucepan; add water to cover by 1/2 inch. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the mixture is a thick, soupy consistency, about 1 hour.

  • Transfer the bean mixture to a blender. Add 1 tablespoon oil and 1/2 teaspoon salt; puree until smooth. Transfer to a platter (or bowl).

  • Put a large pot of water on to boil.

  • Wash chicory (or endive) in a large bowl of water to remove any grit. Stir the remaining 2 teaspoons salt into the boiling water, then add the greens and cook, stirring occasionally, until tender, 6 to 8 minutes. Drain in a colander, pressing to remove excess water.

  • Serve the greens with the fava bean puree, drizzled with a little olive oil, if desired.


Look for “peeled” or “skinless” dried fava beans near other dried beans in the international aisle at well-stocked supermarkets, in natural-foods stores or online from

Nutrition Facts

about 2/3 cup greens & 1/2 cup puree
196 calories; protein 12.3g; carbohydrates 32g; dietary fiber 14.8g; sugars 3.2g; fat 3.3g; saturated fat 0.5g; vitamin a iu 7108.7IU; vitamin c 31.8mg; folate 298.1mcg; calcium 164.8mg; iron 3.7mg; magnesium 113.9mg; potassium 990.3mg; sodium 395.1mg; thiamin 0.3mg.

1 starch, 1 1/2 vegetable, 1 lean meat, 1/2 fat