Ingredients
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1 (15 ounce) can fava beans, drained and rinsed
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1/2 teaspoon salt
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bouquet garni (available in some markets or combine 3 sprigs parsley, 2 sprigs fresh rosemary, 1 sprig fresh thyme)
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2 teaspoons olive oil
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4 garlic cloves, minced
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1 pinch cayenne
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10 ounces prewashed ready-to-eat spinach
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salt
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roasted red pepper
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1/8 tomatoes, wedge
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1/8 lemons or 1/8 lime wedge
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4 olives
Instructions
- Place beans in medium pot. Add water to cover beans and bring to boil. Add bouquet garni and cover, leaving lid slightly ajar.
- Simmer 30 minutes. Drain beans and discard bouquet garni.
- Meanwhile, in large skillet, heat the olive oil over medium heat. Add garlic and cook, stirring, until it turns golden, about 5 minutes (important - do not let garlic burn). Remove garlic with slotted spoon and set aside.
- Add cayenne and then stir in spinach, cover and let cook about 1 minute, until wilted. Season with salt.
- Mound spinach onto large serving plate, top with beans and sprinkle with browned garlic. Add garnishes if desired.