Fava Greens

Fava beans are one of the earliest of spring vegetables, and I always look forward to their arrival. Years ago I learned that I don’t need to wait until the beans themselves are ripe to start enjoying this spring treat, however, because the leaves of the plant are not only edible, they have the same meaty flavor as the beans. Grayish green and tender, fava greens have a succulent texture that makes them suitable for eating both raw and cooked.

The plants, which can grow up to four feet tall, have multiple thick stems with abundant clusters of leaves, which makes it possible to harvest a good amount of the greens without damaging the plant’s ability to continue to produce pods.

In general, fava greens can be treated like spinach—eaten raw, cooked into omelets, whirred into smoothies, stir-fried, braised or sautéed. I like to braise the greens in a little olive oil with minced garlic, shallots and maybe some chili flakes, and serve them as a side dish with grilled steaks and a potato gratin. Clusters of leaves may be batter-dipped, deep-fried and served with aioli or a spicy miso dip for a tasty and unique appetizer.

Easiest of all is to use the leaves in salads. They combine especially well with citrus, herbs and avocados, plus other sturdy greens like escarole and frisée.

If you’re not lucky enough to have grown your own plants over the winter, look for a vendor selling fava beans this spring at your local farmers’ market, and if they are not also offering their greens, inquire about a special order for the following week. This is a “cover crop” that keeps on giving!