Mashed Favas (broad Beans) & Greens

Total Time
Prep 10 mins
Cook 10 mins

This is originally from the "How to cook Everything" cookbook by Mark Bittman but I have tweeked it a bit.. It is a really tasty recipe and ever so easy to do once you are at the stage of having the cooked cleaned Fava beans.

Ingredients Nutrition


  1. Shuck the fresh beans, put in boiling water for apprx 10 minutes, dash with cold and remove outer membrane from each bean.
  2. If using frozen check that they are already cooked, if not follow instructions.
  3. Canned are ready as is, drained.
  4. Coursely mash the fava beans.
  5. I used a fork, you do not want to puree them just mash a bit.
  6. If using Collards for the greens pre boil for 20 minutes, squeeze when cooked to get as much moisture out as possible, coarsely chop.
  7. With other greens wash them and allow the water to cling to the leaves.
  8. Coarsely chop.
  9. Pour half the oil into a skillet using medium heat saute the chopped garlic, stir, cook until it starts to color, apprx 5 minutes.
  10. Add Favas, stir& heat through.
  11. Add greens, cover, allow the greens to wilt 3 minutes,and serve.


Most Helpful

Love the fact that both these vegetables are ready fresh in the garden at the same time. Added a little onion and thoroughly enjoyed my precious favas.

sugarpea August 01, 2006

A great, easy recipe. I made it to toss with pasta but it would go wonderfully as a side to meat or fish as well or possibly even as a base for soup. I used kale and fresh fava beans.

Sackville August 06, 2005

I love this recipe! This is one of my favorite vegetarian stand-bys for a quick nutritional pick-me-up. I don't ususally have to mash the beans before cooking, but I use canned beans: They have a tendency to disintegrate from stirring while cooking. I also start out this dish with a bit of sauteed minced onion for added sweetness.

Tetris Master! August 31, 2004

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