Sauteed Spinach and Fava Beans

poniedziałek, 3 lutego 2014

1 (15 ounce) can fava beans, drained and rinsed
1/2 teaspoon salt
bouquet garni (available in some markets or combine 3 sprigs parsley, 2 sprigs fresh rosemary, 1 sprig fresh thyme)
2 teaspoons olive oil
4 garlic cloves, minced
1 pinch cayenne
10 ounces prewashed ready-to-eat spinach
salt
1/8 lemons (optional) or 1/8 lime wedge (optional)
roasted red pepper (optional)
1/8 tomato, wedge (optional)
4 olives (optional)

1 Place beans in medium pot. Add water to cover beans and bring to boil. Add bouquet garni and cover, leaving lid slightly ajar.
2 Simmer 30 minutes. Drain beans and discard bouquet garni.
3 Meanwhile, in large skillet, heat the olive oil over medium heat. Add garlic and cook, stirring, until it turns golden, about 5 minutes (important - do not let garlic burn). Remove garlic with slotted spoon and set aside.
4 Add cayenne and then stir in spinach, cover and let cook about 1 minute, until wilted. Season with salt.
5 Mound spinach onto large serving plate, top with beans and sprinkle with browned garlic. Add garnishes if desired.

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