The foliage can be eaten raw in salads or used in cooking wherever vegetable greens are required, ie like spinach or in a stir fry.
To make a quick side dish in a very traditional manner, put cubed potatoes and onion on to boil. When half done, add the pinched-out tips of fava leaves, a whole packet full. When the potatoes are done, mash it all together with salt and a generous amount of butter to make a lovely green mash that can serve as a meal or a side dish. When it is the whole meal, add cubed fried pork, or fried bacon bits to complement the dish. Eat with a fork from a deep bowl by the fireside in winter.
Tip: If you lack some of the ingredients but the recipe helps you to use what you have to make a tasty meal, consider its purpose served.
Wonderful winter salad using fava leaves with citrus, feta and nuts. Other greens can also be used..
Since the process of segmenting citrus produces a lot of juice, use that as a base for the dressing. Also supplement or replace your fava leaves with spinach, lettuce, or oriental greens.
Ingredients: toasted nuts coarsely chopped, greens, 1 orange zested, segmented and juices set aside. 1 grapefruit, segmented and juices set aside. Feta crumbled and fava blossoms or other edible blossoms for garnishing.
In a large bowl whisk together some extra-virgin olive oil, minced green onion, spring onion or shallots, sea salt, ground black pepper and a little orange zest. Now add the orange and grapefruit juices, and whisk together, then add the greens to the bowl and toss. Dress with the citrus segments, sprinkle nuts and feta on top, and garnish with blossoms and the remaining orange zest.