Since there were posts about using unusual greens, I thought people might want to keep their eyes open for these. I haven't tried them yet, but Knoll Farms says of the flavor:
"It has this real buttery, strong, rich, really delicious flavor,"
Someone else said they were like fava-flavored chard.
From the link below when asked how to use them:
"I think a lot of different things, all the way from using them raw in salads, to wilting, to sautéing, to even wrapping, some of the Asian restaurants are wrapping fish or shrimp in the fava leaves," explained Kristie.
Some ideas, not recipes, from the web:
sautéed fava greens with prosciutto
green salad of fava greens, pea shoots, arugula, and mixed spring lettuce
Fava greens marinated in oil and salt, with sorrel chopped very fine
Spaghettini with Manila clams, green garlic, fava greens and cream
Peach salad with duck confit and fava greens
stir-fried, then tossed with fresh fava beans and lamb braising juices and served with lamb shanks
fava greens-stuffed cannelloni, lightly buttered and drizzled with vanilla-accented jus
This site has a picture and some other ideas
Has anyone had any personal experience with fava greens?