This creamy mix of smashed fava beans laced with savory pickled greens takes less than 10 minutes to cook if you buy pickled mustard greens from a Chinese market (you’ll need about 1 cup). It’s easy enough to make your own too, but it adds to the prep time.
These pickles are called “red in snow” because that’s the literal translation of the poetic Chinese name for mustard greens. They’re among the first greens to sprout in early spring, their bright red buds rising through the last of winter’s snow.
The briny saltiness of those pickled greens pairs well with earthy fava beans, another early spring treat. But fresh favas are a pain to prepare and can be hard to find even in season. Chef Olivia Wu discovered that they’re sold frozen and already peeled in Chinese markets, as well as Middle Eastern ones, under the name “broad beans.” The product is the same and really tasty in this quick, simple side dish.