Fresh Favas with Croutons

Fresh fava beans are a springtime treat. Though the shucking and peeling are time-consuming, the fresh, verdant flavors you get in the end make the time worthwhile. Substitute frozen beans out of season or when time is an issue. Other beans you can use: Just about any fresh or frozen bean you can find will be delicious—limas, edamame, black-eyed peas, or cranberry beans.

1/4 cup extra virgin olive oil

8 ounces bread (about 4 thick slices), preferably dayold, cubed

3 cups fresh fava beans (about 3 pounds in pods), shelled, blanched, and peeled , or frozen

Salt and freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

Chopped fresh parsley leaves for garnish

• Put half the oil in a skillet over medium heat.
• When hot, add the croutons and cook, stirring frequently, until golden brown, about 5 minutes.
• Add the remaining olive oil and the favas and sprinkle with salt and pepper; cook for about 2 minutes. Stir in the lemon juice, then taste and adjust the seasoning.
• Garnish with parsley and serve immediately.

Herbed Fresh Favas with Croutons.
• Use whatever fresh herb you have on hand: Add 2 to 3 tablespoons chopped fresh herbs, like dill, basil, mint, chives, or chervil; or add a dollop of any of the pestos or herb pastes

Fresh Favas with Feta and Croutons.
• Perfect over orzo: In Step 2, add 1/2 cup or more crumbled feta cheese along with the lemon juice and sprinkle with chopped fresh marjoram or oregano leaves.

MAKES: 4 servings

TIME: 30 minutes