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Creamy fava bean purée paired with sautéed chicory greens is southern Italian comfort food at its finest. Vegetarian, high protein, and naturally mediterranean, it's excellent for clean eats and calorie deficit goals.
Rinse the dried split fava beans under cold water and soak them for at least 8 hours or overnight; drain when ready to cook.
In a medium saucepan, combine soaked fava beans, peeled yellow onion (halved), and peeled, diced russet potato. Pour in 4 cups of water.
Bring to a gentle boil over medium heat, then lower to a gentle simmer; skim off泡沫 and cook, uncovered, for about 45 minutes, stirring occasionally, until the beans are very soft.
While the beans are simmering, clean and roughly chop the chicory (or escarole). Heat 1 tbsp olive oil in a skillet over medium heat. Add smashed garlic cloves and cook until fragrant, about 1 minute, then add the greens and a pinch of salt. Sauté for 6-8 minutes until just tender but still vibrant. Remove garlic if desired.
Remove the onion from the bean pot. Mash or blend the beans and potato mixture until creamy and smooth, adding 1-2 tbsp olive oil and salt and pepper to taste. Keep warm on very low heat until serving.
Spoon the hot pureed beans onto plates or a serving dish, drizzle with remaining olive oil, and top with sautéed chicory greens. Serve immediately.
