Fava Beans: To Peel, or Not to Peel?

Once again, it's confession time. I love fava bean season so much that, at the first sign of the bundles of young green shoots on farmers' market tables in the spring, I get a little giddy thinking of them stir-fried with garlic and tossed with pasta and preserved lemon, or slathered with oil and roasted, served alongside a beautiful grilled, pasture-raised chicken thigh. Then there's the…