Thursday, May 1, 2008

Oats with fennel, greens with fava

I spent a week eating out: the box last week was very thin, due to a late frost; I missed Market on Saturday, due to a weekend trip; a series of friends asked me out. So I was looking forward to yesterday's box, and the chance to eat in. Sure enough, they did not disappoint: fennel and green onion, and fava beans so plump they were splitting at the seams.

An old and faithful dish on this blog, in a small/medium saucepan, sauté one bulb fennel (washed and chopped, with stems retained for stock) and one spring onion (ditto), as well as a handful of fresh sage, in butter. Add between 2/3 and 1 cup oat berry, twice as much water, and some salt. Cover, bring to boil, and simmer at least thirty minutes; remove lid and cook off some of the excess water.

In a wok, combine fava beans and garlic in olive oil over high heat. Sauté a bit, until beans start to burst open; add a bag of braising greens, coarsely chopped (will cook down) and a splash of water, and cover to steam. After a few minutes, drain excess water, and salt and pepper to taste.

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