Dried Fava and Potato Puree with Dandelion Greens

Preparation Place fava beans in medium bowl. Pour enough water over to cover by 2 inches. Cover and let soak at room temperature overnight. Drain fava beans. Peel off outer shell and skin from beans and discard. Place fava beans in large saucepan. Add 8 cups water, potato, onion, and carrot and bring to boil, skimming off any foam that rises to surface with large spoon. Reduce heat to medium; add pinch of salt and simmer uncovered until beans are very soft, stirring occasionally and adding more boiling water as needed to keep beans submerged, about 1 hour 45 minutes. Drain. Transfer bean mixture to processor and puree until almost smooth. Season to taste with salt and pepper. Transfer fava bean puree to bowl. Heat 2 tablespoons oil in large skillet over medium-high heat. Add dandelion greens, garlic, and crushed red pepper; sauté until greens wilt, about 2 minutes. Season to taste with salt and freshly ground black pepper. Place greens atop fava bean puree. Drizzle with remaining 1 tablespoon oil; sprinkle with Parmesan cheese. Available at some supermarkets and at specialty foods stores and Italian and Middle Eastern markets. Test-kitchen tip:Keep a pot of boiling water on the stove so you can add boiling water to the beans as needed.Per serving: 162.1 kcal calories, 46.1 % calories from fat, 8.3 g fat, 1.5 g saturated fat, 1.7 mg cholesterol, 18.3 g carbohydrates, 4.4 g dietary fiber, 4.1 g total sugars, 13.8 g net carbohydrates, 5.3 g protein Nutritional analysis provided by Bon Appétit