Stuffed Vine Leaves with Fava Beans

The fresh and distinctive taste of vine leaves was appreciated from the ancient times, as Athenaeus writes.

In early May, all over Greece but especially in the islands of the Dodecanese where this dish is made year-round, the women go to the vineyards to collect their year’s supply of fresh and tender vine leaves. While the leaves are still fresh, they wrap bunches of fifty or so in aluminum foil and put them in the freezer. Or they put as many as they can squeeze in big glass jars—