Favas add an earthy note to this simple greens preparation and, if you use a spicy green, such as mustard greens or arugula, softens its bite. Beside Parmesan, you can use Romano, Grana Padano, Asiago, Manchego or even dry Jack cheese.

1 c or so shelled fava beans, membranes also removed
2 T lemon juice or white wine vinegar
4 T extra-virgin olive oil
salt and pepper, to taste
5 – 6 c greens, washed, dried, and coarsely chopped or torn
fresh basil, dill, or mint
Parmesan cheese, coarsely grated or shaved

1. Cook favas in (lightly salted) boiling water for about 4 – 5 minutes. Drain, then quickly cool in icy water. Drain again.

2. In a serving bowl, combine the lemon juice, olive oil, salt, and pepper. Add the greens and toss to combine with the dressing. Mix in the fava beans and herb. Toss again. Top with cheese and serve.