A couple of weeks ago Veggiegobbler posted about a lovely broad bean dish she had shared with friends for lunch. Inspired by her culinary endeavours and by the green garlic I had impatiently pulled from my garden I came up with this broad bean dish. Green garlic for anyone unfamiliar with it, is garlic that has not quite finished bulb development and still has a green stem. The flavour is softer than older garlic and you can eat the whole thing stem and all without peeling it (except perhaps removing a couple of outer leaves). Green garlic is one of the joys of growing your own garlic and is one of my favourite November things. You can use green garlic in pretty much any dish you would normally add garlic to and is delicious both raw and cooked. I particularly enjoy it in simple dishes like this one where you can really taste each ingredient.
Broad Beans with Green Garlic
- 300g broad beans (shelled and cooked weight)
- half a bulb of green garlic (from a 3cm diameter bulb) finely chopped
- a small bunch of mint finely chopped
- a tblspn extra virgin olive oil
- 50g feta
Shell the broad beans and boil until cooked. Rinse with cold water. Peel again to reveal the lovely green inner bean. Mix the oil and the garlic. Add the double peeled beans while they are still warm. Mix. Add the mint. Crumble on the feta and gently mix through. Season and serve.