Fava beans have not been a favorite of mine until now, but this recipe makes all the difference. The vibrant green and such a vibrant flavor are a perfect match.

Serving Size: 4

Ingredients:

• 1&1/2 lb fresh fava beans in shells (will yield 3/4 cup shelled)
• 2 tbs. olive oil
• 1 fresh fennel bulb trimmed, sliced
• 1 teaspoon fennel seeds coarsely ground with a spice grinder
• 1 cup vegetable broth
• splash fresh lemon juice
• salt to taste
• freshly-ground black pepper to taste

Directions:

1. Cook fava beans in boiling salted water 2 minutes.
2. Drain, cool and peel outer skins.
3. Heat oil in heavy large skillet over medium-high heat.
4. Add fennel slices; saute 5 minutes.
5. Add favas and fennel seeds; saute 3 minutes.
6. Add 1 cup broth and bring to boil.
7. Reduce heat; simmer 10 minutes to blend flavors.
8. Simmer until favas are tender, about 5 minutes longer.
9. Mix in lemon juice.
10. Season to taste with salt and pepper.
11. Serve warm or at room temperature.