Escarole & Fava BeansĀ 
(makes 2 servings)

1 lb fresh fava beans, shucked
1/2 tbsp + 1 tsp extra virgin olive oil
1/2 tsp fresh lemon juice
1 garlic clove
A pinch of red pepper flakes + black pepper
1/2 head escarole, chopped
4 basil leaves, torn
1 hard boiled egg
1/4 cup grated pecorino Romano

1. Bring a medium saucepan of water to a boil and salt it well. Blanch the fava beans until barely tender, about 2 minutes. Drain and let cool slightly, then peel and discard the tough outer skin (**although this is not necessary with young, fresh favas)

2. In a medium bowl, whisk together the olive oil, lemon, garlic and red pepper flakes, and season with salt and pepper. Add the favas, escarole, and basil, and toss. Grate the eggs over the top and sprinkle with pecorino. Toss again and serve.