8fava beanstwice shucked (will equal to about 1/3 cup of fava beans)
3 to 4mint leavesminced
Zest and juice from 1/2 lemon
Salt
Serve with toasted baguettes
Instructions
Prepare an ice bath by filling a medium bowl with water and adding few handfuls of ice cubes. Fill a medium saucepan with salted water and bring it to a boil. Place collard greens in water and blanch for 15 to 20 seconds until leaves turn a bright green. Transfer to ice bath. Transfer to a cutting board and cut out the stem, discarding them. Dry the leaves with a few sheets of paper towels. Transfer to food processor, along with the garlic, olive oil, Parmesan, macadamia nuts, red pepper and salt; pulse until very smooth. Adjust salt according to taste.
Preheat oven to 250 degrees F. Divide the raclette cheese amongst the baking dishes. The end of this dish goes very quickly so be sure to prep your fava beans and okra. Bake the cheese for 10 minutes, until cheese is very very melty.
Meanwhile, heat about a tablespoon of olive over medium high heat. Once hot, drop in the sliced okra and fava beans and cook until a bit toasty and browned, about 2 to 3 minutes. Sprinkle with the minced mitn leaves, salt and a squeeze of lemon.