This is a humble recipe for a warm salad made with bits and pieces of what we had in the kitchen and the last of the red kale from our garden. It’s a simple recipe, but I think it’s one that you’ll all enjoy eating.
Reminders of summer are mixed with the first hints of fall, combining and cooking down in the skillet to create warm, comforting flavors.
This recipe wasn’t planned. It was something that came together when we got hungry while waiting for the first batch fava bean burgers to bake. I took a few quick photos of the salad, more to test light for the burgers than anything else. The photos looked pretty good on my camera, though, and the dish itself was so, so tasty! Maybe I should share this on the blog, too?
A few days passed before I looked at the photos again and I second-guessed myself. “What’s so special about this recipe? Isn’t it something anyone could come up with on his or her own? It’s not my best recipe nor are these my best photos… should I even post it?”
So I showed the photos to Clark and as usual, he talked some sense into me. “That was so good. I want to eat it again right now. Yes… we should post it. Yes… the photos are good. Of course people will like it!”
I always want to share only the best stuff here and I think that’s why I hesitated. But maybe it’s not always up to me to decide what is the end-all-be-all. You guys are out there, browsing for a recipe or reading your email or scanning Pinterest and who am I to say that this dish isn’t exactly what you’re looking for at that exact moment?
“The worst enemy of creativity is self-doubt.”
Here is the recipe for your review.Print
Sautéed Fava Bean Salad
A simple, sautéed salad with wilted kale, sweet peas, and buttery fava beans.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 minutes
- Yield: 2 1x
- Category: Side Dish
- 2 cups dried fava beans, soaked overnight
- 1 shallot, sliced thin
- 2 cups red kale, chopped
- 1/2 cup frozen peas, thawed
- 1/2 Tablespoon white wine vinegar
- 2 Tablespoons olive oil
- If using dried fava beans, soak them in a bowl with water overnight – at least 12 hours. Shell the beans and set them aside.
- Prepare other ingredients. Thaw the peas, chop the kale into bite-sized pieces, and thinly slice the shallot.
- Heat 2 tablespoons of olive oil in a skillet on medium heat.
- Add shallots and sauté for 3-5 minutes until they become translucent and start to soften.
- Add kale and white wine vinegar and sauté for 5 minutes. Kale will soften and become wilted.
- Add peas and toss with the sautéed mixture until warmed.
- Serve and enjoy.
- Calories: 200
- Sugar: 2.6g
- Sodium: 320mg
- Fat: 9.2g
- Saturated Fat: .8
- Unsaturated Fat: 7.6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 7.6g
- Protein: 9.7
- Cholesterol: 0mg