In late spring, when I’m harvesting both chive blossoms and broad beans from my garden, I often serve this variation on a classic Italian dish with crusty Italian bread and an arugula salad.
• 2 cups shelled broad (fava) beans (about 1½ pounds unshelled)
• 4 strips bacon
• 1 tablespoon extra-virgin olive oil
• 6 chive blossoms, broken into florets
1. Place the beans in a saucepan and cover with water. Bring to a boil over medium-high heat. Turn down the heat and simmer, covered, for 10 minutes or until the beans are tender. Drain and set aside.
2. In a skillet, sauté the bacon until crisp. Place the bacon on brown paper or paper towels to drain. Heat the olive oil in the skillet over medium heat. Toss in the chive florets and sauté for 1 minute. Toss in the beans and stir for 1 minute. Turn off the heat, cover the skillet, and let stand for 5 minutes. Crumble the bacon, toss with the beans, and serve immediately.
Cathy Barash is a garden photographer, writer and editor for Meredith Books in Des Moines, Iowa.
Click here for the original article, Guide to Eating Flowers .
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