A fresh, spring salad using fresh fava beans lightly cooked in butter, lemon zest, and dill then tossed with spinach and rye bread.
Tips & Tricks: I follow this method for making soft boiled eggs.
Fava beans can be eaten out of the shell but I find most beans to be a bit older and have a tougher exterior. I recommend shelling a second time as the end result is a beautiful, creamy bean.
Stock up: get the pantry ingredients you will need: spinach, butter, dill
Nutrition: see the information.
Find it online: https://naturallyella.com/fava-bean-salad/