Broad Beans (Fava Beans)

1½ pound shelled broad beans
Water to cover
1 teaspoon salt
2 tablespoons cold-pressed olive oil
1 clove garlic, minced
Freshly ground pepper
1 teaspoon fresh lemon juice
Chopped parsley
Cook beans in salted water until tender, drain. Meanwhile heat olive oil and garlic; do not brown. Add beans and toss until coated, season with salt (if needed) and pepper. Just before serving, dash with lemon juice.
This refreshingly simple recipe may be used for any very fresh vegetables, such as green beans, carrots, broccoli, beets, and more.