Fava plants grow impossibly tall, sprouting and reaching far above my head (though I am only five foot three). Their reach needs stabilization, and mine are protected by wire cages which hold them in and allow them still to push towards the sun. Each of the prized pods which emerge from luridly beautiful white and purplish flowers contain just a few large, sweet beans. Each plant might just yield a handful of legumes once removed from the pod and shelled. Overlooked, often, are the rich fava greens. The tender tops can be marinated lightly like kale in salad, and the tougher, mature leaves sautéed, or, made into a simple, satisfying chip.
Ingredients
Fistfuls of fava leaves, rinsed and dried
salt
oil
Method
Preheat oven to 300F. Line a sheetpan with parchment.
Spread out fava leaves in a single layer on the parchment and lightly massage or spray with oil. Sprinkle with salt.
Cook on the middle rack of the oven, keeping an eye and nose on the leaves. They will turn a translucent, dark green and be fully crisp to the touch.
Remove right away and eat with a glass of something sparkling.