You can slip them from their skins as you eat them.

Optional additions: crushed red pepper flakes, lemon zest, and/or chopped fresh herbs.

-In a large bowl toss 1 pound of fava bean pods with 1-2 TBS olive oil and several pinches of sea salt.

-Arrange them in a single layer on a grill over medium-high heat.

-Grill until 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.

-Keep in mind that they'll keep steaming in their pods for a few minutes after they come off the grill.

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

To eat:

-Tear open the pods, take a fava bean, pinch the skin and slide the bright green fava from its pod.