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Tuesday, May 3, 2011

Fava Beans with Swiss Chard and Tomato ~ Scafata

Fava beans not an everyday item.  I discovered them at the farmers market and being the bean lover I am; I had to have them so, my next seed purchase would include fava's.  The flowers are beautiful and the leaves are edible.  We are enjoying our fava beans.

Garden magic occurs when seed blow in the wind and surprises appear.  Last year, I purchased a six pack of celery and it has been the gift that keeps on giving.  It seeded and now I have celery growing in several locations.  Fresh cut celery smells sweet, crisp and bright.

Fava Beans with Swiss Chard and Tomato ~ Scafata
from Viana La Place
Vegetables Italian Style

3T extra virgin olive oil
1/2 small onion finely diced
2 small organic carrots diced
3 small stalks organic celery diced
1 1/2 pound fava beans shelled
salt to taste
1 bunch of swiss chard ribs removed leaves cut into strips
20 organic cherry tomatoes cut in half
freshly ground pepper to taste

~ heat skillet and add olive oil
~ add diced vegetables and fava beans
~ stir well
~ add salt to taste and a few tablespoons of water
~ cover and cook over low heat until the fava beans are tender
~ add chard and tomatoes and cook with lid partly on
~ cook until tomatoes thicken and water evaporates
~ grind black pepper over top before serving

From our garden: fava beans, swiss chard and celery

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