The tender green tops and flowers of the fava bean plant are delicious and often seen at farmers markets and CSA shares in the spring. They are soft, juicy and mild with a subtle pea-like flavor. The stems are fibrous though so it’s bests to discard them.
They are delicious on their own just wilted with a bit of olive oil and garlic and finished with salt and lemon juice. They are good added to risotto or soups or sauces and chopped and added raw to salads. They make a good pesto and can be simply added raw to sandwiches or pizzas at the end, much like you would arugula.
You could also use them in an Asian-style soup with tofu, ginger and soy sauce and sesame oil/seeds.