Ingredients

• 8 ounces dried fava beans* (about 1 1/2 cups)
• 1 1/4 cups coarsely chopped peeled Yukon Gold potato (about 5 ounces)
• 3/4 cup coarsely chopped white onion
• 1/2 cup coarsely chopped peeled carrot
• Pinch of salt
• 3 tablespoons extra-virgin olive oil, divided
• 1 bunch dandelion greens (10 to 11 ounces), bottom 2 inches of stems trimmed and discarded, greens cut crosswise in half
• 1 garlic clove, peeled, halved
• Large pinch of dried crushed red pepper
• Freshly grated Parmesan cheese

Instructions

1. Place fava beans in medium bowl. Pour enough water over to cover by 2 inches. Cover and let soak at room temperature overnight. Drain fava beans. Peel off outer shell and skin from beans and discard.
2. Place fava beans in large saucepan. Add 8 cups water, potato, onion, and carrot and bring to boil, skimming off any foam that rises to surface with large spoon. Reduce heat to medium; add pinch of salt and simmer uncovered until beans are very soft, stirring occasionally and adding more boiling water as needed to keep beans submerged, about 1 hour 45 minutes. Drain. Transfer bean mixture to processor and puree until almost smooth. Season to taste with salt and pepper. Transfer fava bean puree to bowl.
3. Heat 2 tablespoons oil in large skillet over medium-high heat. Add dandelion greens, garlic, and crushed red pepper; sauté until greens wilt, about 2 minutes. Season to taste with salt and freshly ground black pepper. Place greens atop fava bean puree. Drizzle with remaining 1 tablespoon oil; sprinkle with Parmesan cheese.
4. Available at some supermarkets and at specialty foods stores and Italian and Middle Eastern markets.