- 2 tsp olive oil
- 1 kg fresh broad beans
- Shell the broad beans.
- Boil water in a pot without adding salt.
- Put the broad beans in the pot and let them cook for 4-5 minutes at a low boil.
- Drain the beans.
- Remove the skins of the broad beans. Cut a small incision on the skin and press to remove the bean from its skin.
- Put the beans in a salad bowl, season with salt and pepper, add 2 teaspoons of olive oil and chopped chives.
- 1 pot
- 1 knife
- 1 salad bowl
- 1 broad bean sheller