Fava Beans and Greens

Method

1. The night before, soak the dried fava beans in cold water with a pinch of baking soda.
2. Drain and rinse the beans thoroughly a couple of times.
3. Place the beans in a pot, cover with cold water (just enough to cover), and add two thinly sliced potatoes.
4. Bring to a boil over high heat, skimming off any impurities that rise to the surface.
5. Reduce the heat and let simmer slowly until the beans are nearly cooked.
6. In a separate pan, heat abundant olive oil and sauté the roughly chopped onion until it begins to brown, then remove from heat.
7. Once the beans are mostly cooked, add the sautéed onion with its oil, season with salt, and cook for another 4–5 minutes.
8. Blend the mixture until smooth to obtain a creamy purée.
9. Meanwhile, prepare the greens: sauté the chicory with garlic, oil, and chili pepper until tender.
10. Toast slices of bread to make crostini.
11. Serve the fava bean purée with the sautéed chicory and crostini, finishing with a drizzle of extra virgin olive oil.