Fava Beans & Greens with Garlic-Lemon-Chile Breadcrumbs


  • 4 to 5 tablespoons EVOO
  • 2 cloves garlic, grated
  • 1 red Fresno chile, finely minced
  • Grated zest of 1 lemon
  • 1 or 2 tablespoons butter
  • 3/4 cup panko breadcrumbs
  • 1 cup shelled fresh fava beans
  • A couple of bunches fava greens, Swiss chard, or spinach
  • Salt and pepper
  • Freshly grated nutmeg


In a large skillet, heat 1 or 2 tablespoons EVOO (1 or 2 turns of the pan) over medium-high heat. Add the garlic, chile, and lemon zest and sauté until fragrant. Melt in the butter and when it foams, stir in the panko. Let them toast until deeply golden. Set aside.

Meanwhile, in a pot of boiling water, parboil the fava beans for 1 to 2 minutes, then drain and rinse under cool water. Pop them out of their skins.

In a large skillet, heat the remaining 3 tablespoons EVOO (3 turns of the pan) over medium-high heat. Add the greens and wilt them down. Season with salt, pepper, and nutmeg to taste. Add the fava beans to the greens and stir to combine. Serve the beans and greens topped with the breadcrumbs.

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