INGREDIENTS

• 1 kg/2 lbs shelled fava beans, fresh or frozen (about 2.6 kg/5 lb fresh with pods)
• 1/2 c olive oil
• 1 head garlic or chopped green garlic
• 1 tsp salt, plus more to taste
• 2 c chopped cilantro/coriander leaves
• 1-2 lemons

INSTRUCTIONS

1. Boil the fava beans until the skin easily pierces with your fingernail. This will vary depending on the beans, 1-15 minutes, fresh tends to need longer. Transfer to an ice bath or a medium-sized bowl.
2. In a large skillet set over medium-low heat, add olive oil, garlic, salt and fava beans. Cook, stirring frequently, until fully cooked through and flavorful, about 10-15 minutes. If at any point the garlic or fava beans are sticking to the pan, add 1/4 c of water to deglaze.
3. Remove from the heat and stir in the cilantro/coriander leaves. Squeeze lemon over the top, combine, and adjust seasoning.
4. Transfer to a serving platter to marinade the flavors and cool completely. You can also reserve in an airtight container and serve the next day. Take it out of the fridge 30-60 minutes ahead of time to allow to come to room temperature.
5. Serve with pita bread.