Fava Greens with Chicken, Pecans and Kumquats

Cook, In Season, Mains, Recipes, Spring, Weeknight Dinner

Fava Greens with Chicken, Pecans and KumquatsIn early spring, start checking your local farmers’ market for fava greens, which are the leaves from the fava bean plant. They are a boon to fava bean lovers who often avoid the legume for its highly demanding prep. The leaves taste milder than the beans and are delicious in salads, contributing a touch of sweetness and acidity.

 

Fava Greens with Chicken, Pecans and Kumquats

 

30 kumquats

1/4 cup blood orange-infused olive oil or extra-virgin olive oil

1 Tbs. honey

1/2 tsp. ground ginger

2 Tbs. Champagne vinegar

4 cups young fava leaves or baby spinach leaves, loosely packed

1/2 cup pecans

2 cups chopped roasted chicken meat

 

Cut 20 of the kumquats crosswise into thin slices, removing any seeds as you go. Set aside and quarter the remaining kumquats lengthwise.

 

In a serving bowl, combine the olive oil and honey and whisk until the honey dissolves. Stir in the ginger and vinegar. Add the fava leaves, half of the pecans and all of the chicken and toss to combine. Divide the salad among individual plates. Garnish with the remaining pecans and the sliced and quartered kumquats. Serve immediately. Serves 4.

2 comments about “Fava Greens with Chicken, Pecans and Kumquats

  1. Sunnt

    That looks so inviting! I am going to make it for a special friend coming to lunch tomorrow.

    Reply
  2. Fava Greens with Chicken, Pecans and Kumquats | dietconseil actualite dietetique nutrition évolution | Scoop.it

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