I was so afraid I was going to have to cook kale for you today. Not that I don’t like kale and know it’s good for me, and blah, blah, blah, but hey, it’s spring, and there’s gotta be something else we can eat, right? So I was really happy to step into the test garden and see (in addition to the still-thriving kale) some fava greens, edible flowers, herbs, and even an egg in the chicken coop, just waiting to become a very fresh and healthy salad for lunch.
The test garden haul: Fava greens and their little purpleand white flowers, a green onion, parsley, a Meyer lemon,
marjoram (great with greens), the egg,
thyme, and pansies (they’re mild, like butter lettuce)
Fava green, edible flower, and poached egg salad
2 cups lightly packed fava greens (leaves and tender sprigs)
1 handful flat-leaf parsley leaves
1 tbsp. fresh marjoram leaves
1 tsp. fresh thyme leaves
1/2 cup pansy petals and fava blossoms (organically grown)
1 tbsp. sliced green onion
1 1/2 tbsp. extra-virgin olive oil
1/2 tbsp. Meyer lemon juice
Sea salt, to taste
1 large egg
1. Put fava greens, herbs, flowers, and green onion in a medium bowl. In a small bowl, whisk oil, lemon juice, and salt to taste.
2. Crack egg into a small cup. Heat a saucepan of water until small bubbles form. Gently lower egg into water and cook just until whites set, about 3 minutes.
How to poach an egg
3. Toss salad with most of dressing and transfer to a plate. Gently scoop egg from water with a slotted spoon and set on salad. Drizzle remaining dressing over egg.
Looking for more ideas for cooking fava greens? Check out this recipe for Fava green, grapefruit, and grapefruit salad from the April Sunset (it’s on the cover of the magazine, too). We’ve also got some tasty recipes in our new cookbook, The One-Block Feast.