Dandelion and Tiny Fresh Favas Recipe

Dandelion and Tiny Fresh Favas Recipe


  • 3 bunches wild baby dandelion greens (can substitute arugula)

  • 2 pounds fresh fava beans (the smaller the better)

  • 2 tablespoons extra-virgin olive oil, plus more for garnish

  • 1 clove garlic, peeled

  • Salt, to taste


Trim and wash the dandelions, and dry well. Split open the fava bean pods and remove the beans (they are covered with another peel; do not remove it). Bring a pot of water to boil, and toss the favas in. Cook 2-4 minutes, depending on size, until just tender (think al dente) and bright green. Remove the beans (save the cooking liquid) and let them cool slightly.

Heat the olive oil in a large sauté pan with the garlic clove, add the dandelion, and let it begin to wilt. Add the favas, along with 1 tablespoon of cooking liquid, and cook both together until the liquid is evaporated and the dandelion and favas are tender. Season to taste, dress liberally with olive oil, and serve.