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BRENDAGAIL9's Photo BRENDAGAIL9 Posts: 7,523
5/17/12 12:26 P

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I never heard of FAVA beans until just recently. I don't think I will try them.

Brenda

Chehalis, WA


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KMMR87's Photo KMMR87 SparkPoints: (108,194)
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5/10/12 5:21 A

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I've never tried FAA beans ( next on my list). Broccoli rabe is good wilted. Sauté it in olive oil for 10 minutes and squeeze a little lemon juice on it.

Kathy (from VT)

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WHITEANGEL4's Photo WHITEANGEL4 SparkPoints: (222,212)
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5/9/12 9:36 P

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I like the broccalli rabe sauted with olive oil, garlic and then with a squeeze of either fresh lime or lemon juice

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,185
5/9/12 8:37 P

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OK I would not eat the broccoli rabe raw. It has a more bitter taste than broccoli. My daughter-in-law's Italian grandmother taught me to heat olive oil saute garlic and then add the broccoli rabe that has been briefly blanched. I like it, but my husband does not. As for fave beans there are a number of recipes by Giata on food network that I have tried and liked a lot. I also love rubarb chutney served with meats or even over cream cheese as an appetizer. I think the chutney would also taste good over yogurt.

Edited by: CHEFSOPHIE at: 5/9/2012 (20:39)
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MAGGIEMURPHY4's Photo MAGGIEMURPHY4 SparkPoints: (13,865)
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5/9/12 6:57 P

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you can blanch them in boiling water to shell them...or you can saute them leaving the skins on and skin them as you eat them. My x mother-n-law also used to bake them and we eat them like peanuts ...I did however brake a tooth on them....LOL

as far as Broccoli rabe goes...I don't care for it...but my mother sautes it in olive oil and garlic and she says it doesn't get any better than that.


Edited by: MAGGIEMURPHY4 at: 5/9/2012 (19:00)
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LADYIRISH317's Photo LADYIRISH317 Posts: 55,750
5/9/12 6:38 P

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1. I got fresh fava beans, which I've never cooked before. I shelled and washed them. Do I remember right that they also need to be peeled? (Or was that raw garbanzos?). Also, can they be sauteed from raw, or do they need to be steamed?

2. I got some rhubarb. I'm thinking of making a compote of it, to eat over Greek yogurt. I thought of using sugar and cinnamon. Would you suggest anything else? Also, would you thicken it with a little cornstarch?

3. Broccoli rabe -- sautee, steam, or can you eat it raw like broccoli florets?

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