Posted for Zaar World Tour 2005. This is an Italian side dish, despite the use of a bouquet garni, which is French. I've changed the instructions to use canned fava beans. Vegetables and starch in one healthy, quick, low-fat recipe. From Vegetarian Times Cooks Mediterranean. I have not tried this yet. Update: Tried this with 15 ounces spinach as per Toni's suggestion. It was quite good - BF liked it too. After 30 minutes the water in the beans will be just about completely evaporated or absorbed. My only suggestion is to add a bit of water with the spinach, and cook longer than 1 minute.
- 1 (15 ounce) can fava beans, drained and rinsed
- 1⁄2 teaspoon salt
- bouquet garni (available in some markets or combine 3 sprigs parsley, 2 sprigs fresh rosemary, 1 sprig fresh thyme)
- 2 teaspoons olive oil
- 4 garlic cloves, minced
- 1 pinch cayenne
- 10 ounces prewashed ready-to-eat spinach
- 1⁄8 lemons (optional) or 1⁄8 lime wedge (optional)
- roasted red pepper (optional)
- 1⁄8 tomato, wedge (optional)
- 4 olives (optional)
- Place beans in medium pot. Add water to cover beans and bring to boil. Add bouquet garni and cover, leaving lid slightly ajar.
- Simmer 30 minutes. Drain beans and discard bouquet garni.
- Meanwhile, in large skillet, heat the olive oil over medium heat. Add garlic and cook, stirring, until it turns golden, about 5 minutes (important - do not let garlic burn). Remove garlic with slotted spoon and set aside.
- Add cayenne and then stir in spinach, cover and let cook about 1 minute, until wilted. Season with salt.
- Mound spinach onto large serving plate, top with beans and sprinkle with browned garlic. Add garnishes if desired.