F A V A G R E E N S
Fava greens are the leaves of the fava bean plant. They are a spinach-like salad vegetable with a buttery, earthy, sweet flavor.
H E A L T H B E N E F I T S
Fava beans are rich in L-dopa, a substance used medically in the treatment of Parkinson’s disease. L-dopa also helps control hypertension.
Like other leafy green vegetables, fava greens have lots of fiber to assist digestion, as well as high levels of beta carotene (which the body synthesizes into Vitamin A) which is beneficial to the heart and skin, and very high amounts of Vitamin K which is helpful for maintaining healthy bones.
H I S T O R Y
Fava beans are among the most ancient plants in cultivation and also among the easiest to grow. Along with lentils, peas, and chickpeas, they were part of the Mediterranean diet around 6000 BC. Today, they are grown as a cover crop to prevent erosion and fix nitrogen into the soil.
It is recent that fava greens have become popular as a salad vegetable.
S E L E C T I O N & S T O R I N G
Select fava greens that are unwilted and are an even green color. They will store for several days in a plastic bag in the refrigerator.
P R E P T I P S
Remove the leaves from their stems. Fava greens are great raw in salads and sandwiches. They can also be wilted or sautéed, used as a wrapper for fillings, or pureed into a pesto.
R E C I P E S