This recipe was provided by Anthony Boutard of Ayers Creek Farm. It is adapted from a recipe on the Astray Recipes website. This southern Italian recipe is most often accompanied by wild chicory, but any fresh winter greens will be delicious. He also substituted celeriac for the more traditional celery because it makes a creamier soup.

Steps

1. Drain the beans & slip them out of their skins. If the skins cling too tightly, boil them for 5 to 10 minutes and then skin. Put peeled beans in a pot with celeriac and onion. Add just enough water to cover and bring to a simmer. Add the 2 teaspoons salt, cover and cook for 20 to 25 minutes or until the beans are very soft, adding more water if necessary. Drain and mash by hand, or in a processor, with the 2 Tablespoons olive oil.
2. Bring the water to a boil, add the greens and 1 Tablespoon of salt, cover & cook until the greens are soft but not mushy, 5 minutes. Drain. Warm the 3 Tablespoons olive oil in a skillet and slowly sauté the garlic just until it is golden and soft. Do not let it brown. Add the greens and swirl them around in the oil. Serve on a platter, spooning the garlic infused greens over the favas.