Fava Bean Spread

This simple spread is good with simple grilled meats or raw vegetables, but it tastes so good on bread that may be as far as you get. I've been tinkering with recipe and found that a little acid really improves the flavor. You can also leave out the greens, add some red pepper flakes, or experiment with other combos.

Shuck about a pound of fresh favas, parboil for 3-4 minutes, and peel off the tough outer skin. Put them in the Cuisinart with a chopped clove of garlic, about a cup of fresh Italian parsley, arugula, or a combination of both, a tablespoon of good red wine vinegar (or lemon juice or any other good vineagr) and a healthy drizzle of good olive oil. Process until you get a coarse puree, adding more oil if necessary (or mash everything together with a mortar and pestle). Salt to taste.