Fava beans and a nice chianti

Here is a great sounding recipe found in Saveur:

Fave e Cicorie

1 lb. small dried, shelled and split fava beans

1 tsp. chopped thyme leaves

4 cloves garlic, halved

5 tbsp. extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper to taste

1 lb. dendelion greens or escarole, ends trimmed, stems and leaves roughly chopped

1 small onion thinly sliced

1/2 tsp. crushed red chile

juice of 1/2 lemon

1. put beans, thyme and garlic into a 4 qt. saucepan with 6 1/2 cups lightly salted water. Bring to a boil and reduce heat to medium low; simmer, skimming occasionally, until tender, about 45 min. Transfer beans, cooking liquid and 2 tbsp. oil to a food processor; pulse until smooth; set fava puree aside.

2. meanwhile, bring a 6-qt. pot salted water to a boil. Add greens and cook until they're wilted but still bright green, about 2 min. Drain reserving 1/4 cup cooking liquid. Heat remaining oil in a 12" skillet over medium-high heat. Add onions and cook until soft, about 8 min. Add greens, reserved cooking liquid and chile and cook until greens are soft, about 4 min. Season greens with salt and pepper and stir in lemon juice. Transfer fava bean puree to a platter and spoon greens over the top. Drizzle wiht more olive oil and the juice from the skillet.

Enjoy!