Store Fava Greens as a fresh green vegetable: in a bag in the fridge. Use within the week. Treat like you would baby spinach.
Simplest way to use Fava Greens: Cook up in a pan with a bit of garlic or scallion. Finish with a bit of salt: Eat! Young Fava Greens can also be tossed raw into any greens salad or on their own as a salad.
Fava Greens and Fennel Salad from Local Mission Eatery
1/2 # fava greens
1 medium - large fennel, halved & cored
6 sprigs mint
2 oz almonds
Pick the leaves off the fava stems and put them into a bowl. After you halve and core your fennel, shave it super thin on a mandoline, or just slice it super thin, crosswise, with a knife. Toss those shavings in with the fava leaves. Carefully slice the peel off the orange(s) and then slice them into 1/4" thick rounds; toss them into the bowl with the fennel and fava greens. Pick the mint leaves off the stems and add them to the bowl.
Toast the almonds in a 375 degree oven until lightly colored and fragrant, about 8 minutes. Allow to cool before very roughly chopping. Add them to the bowl.
Toss everything with some quality olive oil and the juice of the lemon. Taste, add a little salt and pepper if you like, toss again, and serve right away.
This would also be delicious with a quality cheese grated or shaved over the top!
Baby Fava Greens from SFGate: You can mix raw fava leaves in a mixed salad with spinach and arugula. They can also be tossed into pasta dishes at the end of cooking, until they're barely wilted. They can be sauteed and added to cooked couscous or farro for a side dish.
Fava Green, Grapefruit and Flower Salad from My Recipes
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