Name: Dried Fava and Potato Puree with Dandelion Greens
Yield: Makes 6 servings
Ingredients: 8 ounces dried fava beans* (about 1 1/2 cups); 1 1/4 cups coarsely chopped peeled Yukon Gold potato (about 5 ounces); 3/4 cup coarsely chopped white onion; 1/2 cup coarsely chopped peeled carrot; Pinch of salt; 3 tablespoons extra-virgin olive oil, divided; 1 bunch dandelion greens (10 to 11 ounces), bottom 2 inches of stems trimmed and discarded, greens cut crosswise in half; 1 garlic clove, peeled, halved; Large pinch of dried crushed red pepper; Freshly grated Parmesan cheese

For Donatella, fava beans were an acquired taste. "When I was a child, I hated them," she says. Shes come around to the hearty, healthy bean and has always been a fan of dandelion greens, an ingredient that many Italians believe calms the stomach. Timing note: The favas need to soak overnight.

Test-kitchen tip:

Keep a pot of boiling water on the stove so you can add boiling water to the beans as needed.

Recipe notes

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