Braised Whole Favas
Small and super early in the season fava beans can be eaten whole and/or do not require a second peeling.
READY IN 20 MIN
1/3 cup olive oil
1-1/2 pounds fava bean pods, ends trimmed and strings removed
2 garlic cloves, smashed with skin still on (resists burning)
Kosher salt and freshly ground black pepper to taste
Red chili flakes to taste
Lemon juice to taste
¼ cup water for braising
Put oil and garlic clove in a large sauté pan over medium-high heat. Cook until fragrant, about 1 minute. Add favas, salt, pepper and chili flakes, and 1/4 cup water. Bring to a simmer. Cover the pan and cook, stirring occasionally, 20 minutes. Squeeze some lemon juice and serve at once.