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Timbales with fava beans and kale


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For 4 people
250 g dried peeled fava beans
300 g of kale (cavolo nero) or chicory
extra virgin olive oil
a clove of garlic or shallot
aromatic salt
pickled cherry tomatoes (for garnish)


Soak the fava beans overnight, then cook in about 500 ml water for 30-40 minutes, until they start to unravel: terminate the operation with the back of a spoon, crush them on the edges of the pot up to reduce them to a puree (coarse).
Meanwhile, wash and chop the kale - or other leafy vegetables of your choice: the traditional Apulian is matched with the chicory, but can pick and try turnip greens, beets, chards, cabbage, radicchio, spinach, instead of kale.
Cook in a pan with a little oil doing a quick sauté with chopped clove of garlic or shallot, season with salt, add a little water, cover and simmer with the lid, stirring occasionally and adding water if necessary (when cooked vegetables should be dry).
When the vegetables are cooked, mix them into the pot with the mashed beans and let cool.
Using a bowl greased with a thin layer of oil formed the pudding, place them on a baking sheet with parchment paper and bake in a preheated oven at 180° C for 15-20 minutes.
Serve garnishing with cherry tomatoes in oil.

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Fava beans are widely used in traditional Mediterranean cuisine and in Italy we have many different recipes!
For example, a typical Apulian preparation is the cream of fava beans and chicory
(click on the link to read the recipe).

Thanks to Emanuela Barbero, webmaster of Vegan3000 and author of vegan cookbooks

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