Bruschetta with fava bean puree and sauteed greens

Unbelievably good....a pound of fresh fava beans will provide about a cup or so of peeled beans, enough to make this an appetizer for four. Greens seem to disappear when you cook them, so I would use at least 3 or 4 cups of raw, coarsely chopped greens. Use arugula, chard, or a blend of both (or any other slightly bitter green...spinach is okay, but too mild for my taste).

Shuck, parboil, and peel the favas. Process with a little olive oil and salt until they're spreadable (or mash by hand). Or make the simple fava spread.

Wash, dry, and chop the greens. Heat a few tablespoons of olive oil and saute the greens until they're wilted and tender, but still brightly colored, maybe 3-4 minutes.

Toast slices of crusty Italian bread and rub with a clove of raw, peeled garlic. Spread on a thin layer of the fava bean puree and top with a spoonful of greens. Drizzle with a little more of your very best olive oil. You can also add a few slivers of finely shaved cheese...parmigiano, grana padano, or pecorino romano.