Mashed Favas (broad Beans) & Greens

"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."
photo by Sackville photo by Sackville
photo by Sackville
photo by Bergy photo by Bergy
Ready In:




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

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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