When you spend the better part of four days not moving as per your doctor’s instructions to LET YOUR KIDNEYS HEAL, for christ’s sake.
(This may or may not have been after you suggested to him that you go to running practice on Saturday morning. Aching nephrons and all. You’re a runner, after all. And as such…you feel no pain.)
The time eventually comes when you have to dig your spoon out of that jar of nutella you’ve been self pity-eating. Pull yourself up by your bootstraps. And start shelling.
Because really and truly, there is no better time to teach yourself how to shuck Fava beans than when you are supposed to be laying in bed, twiddling your thumbs, and watching the season finale of Glee. Especially once you realize that those green pods they’re encased in are actually all bark and no bite. They are soft and squishy and literally fall apart in your hands.
And they’ll also give you something to (harmlessly) fling at the computer screen when Finn breaks up with Rachel for her own good on THEIR WEDDING DAY. Sheesh. This show is not for the faint of heart. Or, given how many tears I may or may not have shed, the kidney-impaired.
Best to stick with the favas, and this salad, which will make up for that nutella consumption and may even allow you to wake up on Sunday morning to fully functional kidneys and a strong and undeniable desire to run seven miles. Or not. But it will certainly make your taste buds happy.
Warm Fava Shallot Barley Salad
Serves 4, adapted from Ripe
- 1 1/2 lb fresh Fava beans (in pod weight)
- 1 cup barley
- 2 tbsp extra virgin olive oil
- 1 large or 2 medium shallots, thinly sliced
- 1 summer squash, cut into half moons
- Kosher salt and freshly ground black pepper
- 1/3 cup kalamata olives, pitted and sliced
- Juice of 1 lemon
- 2 tbsp thinly sliced fresh mint leaves
- 1/4 lb feta cheese, crumbled
- Combine 1 cup barley and 3 cups water in a large pan. Add a pinch of salt. Bring to a boil and then simmer, covered, until barley is tender, about 45 minutes. Set aside.
- Meanwhile, bring a large pot of salted water to a boil. Crack the Fava pods and squeeze the beans into a bowl. Boil them for 2 minutes and then draina. Rinse them with cold water until they are cool to the touch. Squeeze the dark green inner beans into a small bowl and discard the pale green skins.
- In a large skillet, warm the olive oil over medium-high heat. Add the shallots, 1/4 tsp salt and a grinding of black pepper. Sauté until the shallots are caramelized and golden brown, 4-5 minutes. Add in the summer squash and sauté until tender, stirring frequently, about 5 minutes. Reduce the heat to very low and add the favas, stirring until warmed through, about 3 minutes.
- In a large bowl, toss together the barley, favas, shallots, summer squash, olives, feta cheese, lemon juice and mint. Season to taste with salt and black pepper. Serve over a bed of spinach.
I am submitting this to Souper Sunday, which is hosted by Deb at Kahakai Kitchen.