Directions

1. Trim and wash the dandelions, and dry well.
2. Split open the fava bean pods and remove the beans (they are covered with another peel; do not remove it).
3. Bring a pot of water to boil, and toss the favas in. Cook 2-4 minutes, depending on size, until just tender (think al dente) and bright green.
4. Remove the beans (save the cooking liquid) and let them cool slightly.
5. Heat the olive oil in a large sauté pan with the garlic clove, add the dandelion, and let it begin to wilt.
6. Add the favas, along with 1 tablespoon of cooking liquid, and cook both together until the liquid is evaporated and the dandelion and favas are tender.
7. Season to taste, dress liberally with olive oil, and serve.