Once upon a time, I really hated eating vegetables.
I know right?
Very happy to report that part of me is no longer with us, god rest its blackened soul.
I used to pick off the mushrooms from my pizza and take the tomato slices off my hamburger. I even went so far as to sneak my veggies to the dog underneath the table (don’t worry, she died of old age and not from choking on a Brussels sprout).
So what changed? I started to adore veggies when I learned how took them correctly. No more steaming broccoli florets into mush; tossing them in olive oil, sea salt, and a dash of smoked paprika and roasting them until crispy, golden perfection was definitely the way to go. And so worth the extra effort and TLC.
These days, my body notices when I don’t feed it a healthy serving of veggies. Like when we go on vacation and I’ve been a little too liberal with the bread, cheese, and wine…my body screams, “feed me something green- PLEASE!”
This dish is the answer to the age-old question of “what should I have for lunch?” It’s fresh, beautiful, easy to slap together, and ridiculously full of spring flavor. Gooey cheese, crispy potatoes, and buttery fava beans are balanced by fragrant onion and invigorating torn mint to create a bowl you’ll wanna lick clean.
Fava beans are super easy to find this time of year, I picked these guys up from the Hollywood Farmers Market- which, if you live in LA and haven’t yet been, makes for a deliciously fun Sunday morning “errand”. Pro tip: don’t eat breakfast before you go and just fill up on samples. 😉 😉 😉
Fava beans (aka broadbeans) are not your average bean- they actually take on a buttery flavor and texture when cooked. Plus, they’ve got ample amounts of protein, fiber, and B vitamins. I love all beans, so I’m probably biased, but these guys are exceptionally tasty and give this dish a powerful flavor punch. Spring has sprung, darlings.
Fava Beans, Burrata, & Mint
Makes: 2 servings
- 1 lb fava beans (in shells)
- Extra-virgin olive oil
- 1/2 cup fresh or frozen green peas
- 1/2 lb baby peewee potatoes, sliced in half length wise
- 2 tablespoons fresh mint, minced
- 1 onion scape or scallion, sliced thinly
- Pea shoots, for garnish (optional)
- 2 oz fresh burrata (~1 ball…you can also sub 3 tablespoons ricotta or feta)
- Salt and black pepper
- First, prepare those fava beans! Bring a saucepan to a rolling boil, then remove the beans from their large green outer shells. Place beans in the saucepan and boil for about 45 seconds. Remove with a slotted spoon and plunge into an ice bath for a couple minutes. Drain and gently squeeze the waxy inner shell off, revealing a bright green, smooth and shiny bean.
- Heat up some olive oil over medium heat in a large skillet and add the beans. Saute for 3-4 minutes, until slightly golden brown. Transfer beans to a bowl, sprinkle generously with salt and peppa, and set aside.
- Place frozen green peas in a small bowl and cover with hot water. Set aside. (skip this step if using fresh green peas).
- Next, make the potatoes by heating up about a tablespoon of olive oil in that same trusty skillet over medium heat. Add the potatoes, skin side up, and fry for about 3 minutes, until golden brown. Flip and fry for another 3 minutes, until skin becomes slightly discolored. Transfer to a paper towel lined plate and sprinkle generously with salt and pepper.
- Drain the green peas and place in a medium mixing bowl. Add potatoes and fava beans. Then add in the mint, onion scape or scallion, pea shoots (if using), and top each bowl with cheese. Pour in another glug of olive oil and sprinkle with more salt and pepper, if desired. Serve with a freshly toasted slice of nutty, whole grain bread or just devour solo.