Fava Beens with Rapini Greens and Mushrooms

I am knee deep in fresh fava beans and have been tossing them into everything.  I added them to my paella inspired quinoa, tossed them into some salads, and added them to my greens in this recipe.  I think I may try a fresh fava falafel and also make a fava hummus.

This recipe is short and simple.  Make it a no fuss recipe and just use any greens or mushrooms that you have on hand.  The mushrooms added a nice flavor so I don’t recommend omitting them.  Whatever ingredients you go for, the most important thing is that the dish is nutritious and yummy.

Rapini, also known as broccoli rabe, is usually bitter but the bunch that I got was young and had a more delicate flavor.  Rapini is a good source of vitamins A, C, and K and potassium, calcium, and iron.  As with all greens, they are a good liver and body detoxifier.

I try not to cook my greens long in order to preserve nutrients but if you like a tender texture, feel free to cook them a little longer.  I would suggest adding the fava beans later if you opt to cook the greens longer.  The beans should be fresh and crisp and only take a few minutes to cook.

Fava Beans with Rapini Greens and Mushrooms

1 cup fresh fava beans
1 cup crimini mushrooms, sliced
1 bunch rapini or chards
1 onion, sliced
1 teaspoon Italian seasonings

Heat oil in skillet on medium high and cook the mushrooms until browned. Next add the onions and saute until soft and slightly browned. Add the fava beans and saute for 2 minutes. Finally add the greens and Italian seasonings and saute for another 1-2 minutes until tender.


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  • Richgail 8 years ago

    This sounds great. I have some leftover kale that I’ll use for this recipe. Thanks for sharing!

    • Cheyenne 8 years ago

      You are welcome. It was nice and simple to prepare. I hope you like it.

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