Active: 15 minutes | Total: 15 minutes | Serves: 4
This easy and beautiful vegetable salad recipe features faves, escarole, and peas and is inspired by scafata, the spring salad from Umbria, Italy. Many versions include pancetta or guanciale, cooked in the pan before adding the beans and greens.
2 tablespoons extra-virgin olive oil
1 small onion, halved and sliced
2 cloves garlic, minced
1∕8 teaspoon crushed red pepper, or to taste
4 cups coarsely chopped escarole
1 cup shelled fresh fava beans (see Tip)
1 cup fresh peas
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup packed chopped fresh basil and/or mint
Heat oil in a large saucepan over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, 2 to 3 minutes. Add escarole, beans, peas, salt, and pepper; cook, stirring, until the escarole starts to wilt, 2 to 3 minutes more. Remove from heat and stir in herbs.
Tip: Snap off the stem-end of the pod, then pull off the string to open it. Pop the beans out of the pod by running your thumb down the inside. Drop into boiling water for 30 seconds; transfer to a bowl of ice water. Remove the “cap” at the top of each bean and slip the bean out of its waxy coating.