- Chinese broccoli
- summer squash
- herb- cilantro, dill or parsley
- sugar snap peas
- fava beans! They are here for a brief moment and then gone, read tips below on how to use them.
- beets – probably the last for a while
- fennel- a great addition to salads
- green onions
- fresh garlic
Braised whole-pod fava beans with dill
Fava beans are a culinary highlight of spring, but double shelling them takes time. Very young favas though can be eaten pod and all.
Prep time and cook time: 45 minutes
Makes six servings
1/3 cup olive oil
1 sweet onion, halved and thinly sliced
1 ½ pounds fava bean pods, ends trimmed and strings removed
¾ teaspoon salt
1 tablespoon sugar
¼ cup dill, plus 1 tablespoon for garnish
Plain whole-milk or greek style yogurt
- Put oil and onion in a large pot over medium-high heat. Cook until fragrant, about 1 minute. Add favas, salt, sugar, and ¼ cup water. Bring to a simmer. Cover and cook, stirring occasionally, 20 minutes.
Add ¼ cup dill, cover and cook until fava pods are tender and starting to fall apart, about 10 minutes. Sprinkle with 1 tablespoon dill and serve warm or at room temperature with yogurt on the side.