Fava Beans are Yummy in my Tummy

June 3, 2008 at 2:37 pm (Napa Valley) ()

I finally went to the Farmer’s Market last Friday to get some much needed farm fresh vegetables and fruits.  I picked up strawberries, fava beans, some green onion/leek hybrid from CIA students, and of course some duck perigrod (because what other Farmer’s Market has a French guy selling pates and terrines?)

After a quick shopping trip to find an outfit for one of my favorite events of all time – the Napa Valley Barrell Auction, Paulito and I were starving but had no more stamina for food shopping at the grocery store.  So we raided the fridge and this is what I cobbled together:

Grab:
2 # Fava Beans, shelled
3 Strips of Bacon
1 C Leeks, chopped
2 cloves garlic, chopped
Red pepper flakes
Dash of Sake
Juice of 1 lemon
2 T chopped Cilantro
1/2 green cabbage, cut into strips
Dash of White wine vinegar
2-3 T Parmiggiano-Reggiano

GO:
1.  In larget skillet cook strips of bacon and when done put aside to drain on paper towels.  Save the bacon grease. 
2.  Bring saucepan of water to boil and blanch fava beans for 1 minute.  Transfer to bowl filled with ice water.  Drain and then peel.
3.  Add fava beans to bacon grease and sautee for 2 minutes.  Splash with sake.  Remove fava beans from skillet.  Add leeks to skillet and cook for 2-3 minutes.  Add garlic and cook for 2 minutes more.  Sprinkle with red pepper flakes.  Add leek and garlic mixture to the fava beans.
4.  Add cabbage to the skillet and sautee for 10-15 minutes.  If skillet starts to look dry drizzle in white wine vinegar.
5.  While cabbage sautees tear up bacon and add to fava bean mixture.  Next add lemon juice and cilantro.  When cabbage is done add to fava bean mixture and sprinkle with cheese.

My tummy is full and lucky me I have some leftovers for lunch tomorrow.

Advertisements

Permalink Leave a Comment