Butter Beans and Collard Greens, Skillet Corn Bread

by Jennifer

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.

Serves 6.

  • 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.

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“Baked” Beans, Molasses Buttermilk Bread and Collard Greens

By Jennifer

This is a great meal for the middle of winter!  Serves 4.

“Baked” Beans

For kids or carnivores (or a combination of both), you could turn this into “Franks and Beans” by adding sliced, browned organic hot dogs (or soy hot dogs, come to think of it!).  Serves 4.

  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 TBS olive or other vegetable oil
  • 3 TBS tomato paste
  • 1/2 cup cider vinegar
  • 2 15.5-oz. cans navy beans, rinsed and drained
  • 1/4 cup molasses
  • 2 TBS brown sugar
  • 1 1/2 tsp kosher salt
  • freshly ground black pepper to taste

Heat oil in a large skillet over medium heat.  Add onions and peppers and cook, stirring occasionally, until tender and starting to brown, about 8 – 10 minutes.

Add tomato paste and cook, stirring, until the tomato paste has evenly distributed among the onions and peppers.

Deglaze the pan with the cider vinegar — add the vinegar and, using a spatula, scrape off all the browned bits on the bottom of the pan.  Add the remaining ingredients;  turn heat to low and simmer until thick, browned and bubbly, about 15 – 20 minutes.  If you make this ahead and it’s too thick when you reheat it, just add a little water.

Molasses Buttermilk Bread – adapted from Vegetarian Cooking for Everyone by Deborah Madison

  • 1/2 cup rye flour
  • 1/2 cup stone ground cornmeal
  • 1 cup unbleached all-purpose flour
  • 1/4 cup ground flaxseed
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 3 TBS melted unsalted butter
  • 1 cup well-shaken buttermilk
  • 1/2 cup molasses
  • 2 eggs, preferably Omega 3-fortified organic eggs

Preheat oven to 350.  Whisk together dry ingredients in a large bowl.

Whisk together wet ingredients in a medium bowl.

Add wet to dry and stir just until everything’s combined.  Pour batter into a loaf pan coated with cooking spray.  Bake for 45 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack;  after 10 minutes, invert bread out onto rack to cool completely.

Collard Greens

Serves 4.

  • Collard Greens, a little over a pound, stems and ribs removed, roughly chopped
  • 1 1/2 TBS extra-virgin olive oil
  • 2 garlic cloves, chopped
  • Salt and freshly ground black pepper to taste

Bring a large pot of salted water to a boil;  add collard greens and boil for 20 minutes.

Drain, and when cool enough, squeeze out excess liquid.  Return pot to burner and heat oil over medium heat;  add garlic and cook until fragrant, about 30 – 60 seconds.  Add collard greens to pot and toss well to heat through;  season with salt and pepper.