Here is an intersting one for you cooks... we got a new green from our local CSA farm and the farmer said they are "fava tendrils-the fava tendrils are the tip of the fava bean plants and are great cooked with olive oil ang garlic." This is a big bunch of leafy greens with greyish pods dispersed among the stems. Now the question is do I saute the greens or just the pods? Has anyone tried these? Any other suggestions on what to do with these would be great as I have three bunches!
Leaves are very good sauteed as Aaron suggested. I am wondering about the "grayish pods." I grow favas and the only time the pods are gray is when they stunt and die. Otherwise the pods are green. These are likely late-in-the-season fava greens, the pods aren't going anywhere as it is too hot, and your CSA is doing what they can with the greens before they pull out the plants.