Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Peeled and split Potatoes (14oz)
Dried mini-fava beans (5oz) Peeled, thickly sliced
Rinsed and drained Salt and pepper
1/3 c Extra-virgin olive oil 1/2 lb Wild chicory or watercress
2 md Idaho or Yukon Gold Stems trimmed

1. Put the fava beans in a large saucepan. Add 5 cups water and 1 tbs
oil and bring to a boil. Reduce the heat, cover partially and simmer
for 10 minutes. Add the potatoes and cook over moderately high heat
until both are tender and most of the liquid has been absorbed, about
30 minutes. Season with ¬ tsp salt.

2. Meanwhile, rinse and shred the greens. Place them in a nonreactive
saucepan with the water still clinging to the leaves. Add a pinch of
salt, cover and cook over moderately high heat, tilting the pan
occasionally to drain off the bitter liquid. When the leaves are dry,
add 1/3 cup of water and cook, uncovered, stirring until the greens
are tender and most of the water has evaporated, about 10 minutes.
Remove from the heat. Transfer the greens to a mortar and crush to a
coarse pur?e; reserve any cooking liquid.

3. Work the beans and potatoes through the fine disk of a food mill
or mash by hand. Beat in just enough of the cooking liquid to make a
smooth and fluffy pur?e. Gradually beat in the remaining olive oil
and then the crushed greens. Season with salt and white pepper. Mound
the pur?e on a shallow serving dish and serve warm. Do not reheat.

Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95

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