Ingredients
- Extra virgin olive oil
- 1 small yellow onion, chopped
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- 250 g (8.8 oz) fave di Amelia (dried fava beans)
- 600–800 ml (2 1/2–3 1/2 cups) vegetable broth, warmed
- 500 g (1 lb) leafy greens (spinach, chicory, or chard)
- Salt flakes
- Bread, to serve
Instructions
Heat a glug of olive oil in a Dutch oven or heavy pan over medium-low heat. Add the onion, celery, and carrot and cook 10 minutes, stirring occasionally, until softened but not browned.
Raise the heat to medium and add the dried fava beans. Cook 2–3 minutes, moving them around the pan.
Gradually add the stock "mano a mano" — one ladle at a time — you want just enough liquid for the beans to cook through, not to fully submerge them. The favas will be done in about 25–30 minutes. When ready, turn off the heat, cover, and let rest.
In a separate pan, braise the greens in a little olive oil and a splash of broth.
Blend the macco to your desired consistency (ultra chunky to smooth) with an immersion blender.
To serve, spoon the greens around a mound of macco on each plate. Drizzle both with a generous amount of the best, fruitiest olive oil you have, and finish with crunchy salt flakes.