Jessica Budgell

By Jessica Budgell, BSc, CNP, RNCP/ROHP

Summer produce is coming into abundance!

Fava Beans, Herbs, Nasturtiums, Collards, Swiss Chard, Green Onions, Fresh Garlic, Romane Lettuce, Snap Peas, Garlic Scapes, Kale, Radishes, Head Lettuce, Salad Mix, and so much More!!

Out of these, I find fava beans to be the most under appreciated and under utilized.  These large green pods may be intimidating to first timers – but once tried you will discover that the large and delectable bean hidden inside is worth the curiosity of discovering.  Versatile to a variety of dishes and flavors, this bean has been a staple of many cultures throughout the ages.  Their texture is oh-so scrumptious and my hope is that these make it main stream in local restaurants – a side dish or snack offered alongside brussel sprouts which seem to have made the trend.

Flavoursome Fava and Mushroom Medley

*FM = Farmer’s Market/Local

  • 1 lb FM fava beans
  • 2 teaspoons coconut or camelina oil
  • 1 small red onion, thin sliced
  • 8 oz FM cremini mushrooms, sliced in half
  • 3 FM cloves garlic, minced
  • 1 tablespoon fresh chopped FM thyme
  • 2 cups vegetable broth
  • 2 large FM collard leaves, sliced into long strips
  • 1/2 teaspoon Nature’s Cargo sea salt
  • Lots of fresh black pepper
  • Juice and zest of 1/2 a lemon
  • ½ green onion, slivered (for garnish)

Start by shelling the fava beans. Bring a medium pot of slightly salted water to a boil and blanch the beans for 1 min. Drain and run cold water over the beans to prevent them from over cooking. Peel off the fine waxy layer covering the seeds.

In a pan, heat the oil over medium heat and sauté onions and mushrooms with a pinch of sea salt for 5-7 minutes.  Add garlic and thyme, sautéing for an additional 5 minutes.

Add vegetable broth, black pepper, salt, lemon zest and juice, fava beans and collard greens. Bring to a boil. Let reduce and thicken, 7 minutes or so. Adjust salt and seasoning to taste preference, serve topped with green onions.