Fava Succotash

1. Prep favas. 2 1/2 - 3 lbs favas in pods to yield 1 1/2 cups. Shell the beans. While shelling, heat water. When beans shelled & water boiling, add salt and boil the beans for 6 minutes, then chillin ice water. When cool, remove skins from beans and set aside in fridge until ready to use. The whole process takes about an hour.

2. Chop onion, carrot, remove corn kernals from cob, slice basil and arugala.

3. Heat oil & butter in a large sauce pan, saute onion for a minute or two, then add garlic and salt, stir and add carrots. Cook for several minutes until onions are translucent and the carrots are getting a little tender.

4. Add the corn and cook for 2 minutes. Add the favas and cook for 1 minute.

5. Remove from heat, add the lemon juice and stir. Allow to cool briefly, then add the basil and arugala and serve.