1 pound fresh Red Dog Farm fava beans, still in their pods
A couple glugs of olive oil
A few pinches of salt
Optional: crushed red pepper flakes, lemon zest, and or chopped fresh herbs.

In a large bowl, toss the fava bean pods with olive oil and salt.

Arrange fava pods in a single layer on a grill over medium-high heat. If you’re using a grill pan, you may need to cook them in batches. If you’re using an outdoor grill, don’t bother covering the favas, but with a grill pan, cover the pan with a flat baking sheet to keep more of the heat in the pan and circulating. Grill until favas are blistered on one side, 4 to 5 minutes, then flip and grill for a few minutes more on the other side. If you aren’t sure when to pull them off, take a pod off the grill, open and taste one of the beans. You want the fava beans to be smooth and creamy when you pop them out of their skins – not undercooked. But keep in mind that they’ll keep steaming in their pods for a few minutes after they come off the grill, unless you eat them immediately.

Season the grilled favas with a bit more salt (if needed) and herbs or lemon zest as you like.

To eat, tear open the puffy green pods, take a fava bean, pinch the skin and slide the bright green fava from its slipper. Eat them one at a time and be sure to lick your fingers.