The beans serve 4 adults; the corn bread makes 6 servings (would be good toasted with butter for breakfast!).
Butter Beans and Collard Greens
- about 1 lb. trimmed collard greens, thick stems and ribs removed, chopped
- 4 TBS olive oil, divided
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 2 celery stalks, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- salt and freshly ground black pepper
- 2 15.5-oz. cans butter beans, rinsed and drained
- juice of 1 lemon
- optional – red pepper flakes
Cook collard greens in a large pot of boiling salted water for 10 minutes; drain. When cool, press to extract any remaining liquid. Set aside.
Heat 3 TBS of olive oil in a large pot over medium heat. Add onions, garlic, and celery and cook, stirring occasionally, for a few minutes, until the onions begin to turn translucent.
Add the peppers and cook, stirring, for 5 minutes, or until the vegetables are tender.
Add the cumin, coriander, salt and pepper to taste (and red pepper flakes, if using), and stir to combine well. Add the collard greens and toss to combine.
Add the butter beans and lemon juice; gently toss to combine. Before serving drizzle with remaining TBS of olive oil.
Skillet Corn Bread – adapted from Deborah Madion’s Vegetarian Cooking for Everyone
I found corn “flour”, by Bob’s Red Mill, in my grocery store, and this was my first time using it. And also, the best corn bread I’ve ever made. Substitute regular cornmeal if you can’t find it yourself.
- 3 TBS unsalted butter
- 1 cup white whole wheat flour
- 1 cup corn flour
- 2 TBS cake enhancer from King Arthur Flour (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2 TBS sugar
- 2 cups buttermilk or combination of buttermilk, sour cream, non-fat plain Greek yogurt, or creme fraiche to equal 2 cups (this is a good way to clear out stuff from your fridge!)
Preheat oven to 375 degrees. Place butter in a 10” cast-iron skillet and place skillet in oven while it’s preheating.
Whisk together dry ingredients (flour through salt).
In a separate bowl, whisk together eggs, sugar and buttermilk/combo.
Add dry ingredients to wet and stir just until combined and smooth.
When oven is ready, remove skillet and brush the butter to cover the entire interior surface of the skillet.
Pour in the batter, and return the skillet to the oven. Bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out clean.