500 g fresh fava beans in pods

1 bunch Swiss chard leaves

3 garlic cloves

1 leek

¼ cup fresh lemon juice

¼ cup olive oil

1 tsp ground cumin

1 tsp coarse Atlantic sea salt

1 tsp freshly ground black pepper

Chili pepper (optional)

A few drops of love

2 cups water

Thoroughly wash all the vegetables.

Trim the fibrous seams running along both sides of the fava bean pods and chop them together with the garlic.

Slice the leek into rounds and sauté in olive oil for about 5 minutes, until softened and fragrant.

Add the spices and water, cover, and let simmer gently for about 1 hour.

Stir in the chopped Swiss chard leaves and continue cooking for an additional 5 minutes.

To serve, finish with fresh lemon juice and a tablespoon of olive oil for brightness and depth.

A true dream on a plate.

Make the most of the short season of fresh fava beans—enjoying the whole pod, something you simply can’t do with dried fava beans.

Fava beans are rich in plant-based protein and dietary fiber.

Note: Fresh (and cooked) fava beans may cause adverse reactions in individuals with G6PD deficiency (also known as favism). This condition can lead to symptoms such as fatigue, weakness, and jaundice.