Shredded Brussels Sprouts with Fresh Fava Beans
Updated Feb 15, 2021, Published Mar 01, 2016
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A brilliantly colorful side dish in shades of green, this recipe makes use of the fresh fava beans available this time of year. If you can’t find fresh favas, shelled edamame makes a good substitute.
Shredded Brussels Sprouts with Fresh Fava Beans
Ingredients
- 25-30 fresh fava bean pods, or 1½ cups shelled edamame, lightly steamed
- 2 pounds Brussels sprouts, trimmed
- 2 tablespoons extra-virgin olive oil
- 4-6 garlic cloves, sliced
- Zest and juice of 1 lemon
- Kosher or fine sea salt, to taste
Instructions
- To prepare the beans, slit open each pod and remove the actual bean. (You should have around 1½ cups beans.) Bring a medium pot of water to boil. Add the beans and cook for 2 minutes, just until they turn bright green and plump up a little. Drain and rinse with cold water to stop the cooking process.
- To prepare the sprouts, cut each sprout in half vertically (from the top down to the stem). Place cut side down on a cutting board then thinly slice. The sprouts should naturally begin to separate into shreds. Place in a bowl and toss with your fingers to help the sprouts separate into shreds.
- In a large skillet, heat the oil over medium heat. Add the garlic and cook for 2 minutes, stirring frequently. Add the sprouts and continue to cook, stirring constantly, until they barely begin to soften and turn bright green, 2-3 minutes. Toss in the reserved fava beans and stir just to heat through. Remove from heat.
- Sprinkle with the lemon zest, juice, and salt. Stir to combine and serve.
Nutrition
Calories: 170kcalCarbohydrates: 22gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 57mgPotassium: 911mgFiber: 9gSugar: 5gVitamin A: 1710IUVitamin C: 193.7mgCalcium: 101mgIron: 3.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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