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recipe image Butter Beans: Beans and Greens with Ginger-Scallion Butter

Butter Beans: Beans and Greens with Ginger-Scallion Butter

Butter Beans: Beans and Greens with Ginger-Scallion Butter

A rich and buttery way to incorporate greens and protein into a meal!

A rich and buttery way to incorporate greens and protein into a meal!

  • 45 min
  • Servings
    Portions 3
  • Medium

Ingredients

  • For the Ginger-Scallion Sauce:
  • 1/2 cup Violife Plant Butter
  • 1/2 cup Violife Plant Butter
  • 1/2 cup minced ginger
  • 1/2 cup minced scallions
  • 1 tsp salt
  • 1 tsp agave nectar or maple syrup
  • 1 tsp mushroom powder
  • For the Beans and Greens:
  • 2 cups beans cooked
  • 2 cups vegetable broth
  • 4 cups kale Escarole or Leafy Greens chopped
  • 1 tbsp garlic chopped
  • 1 tbsp Violife Plant Butter
  • 1 tbsp extra virgin olive oil
  • 2-4 pieces Calabrian chili
  • 1/2 tbsp salt
  • 1 tsp pepper

Instructions

  1. Prepare ginger and scallions in metal bowl.
  2. Heat butter in a heavy bottomed pan over high heat until foaming and browed- around 3 minutes.
  3. Quickly pour hot Violife Plant Butter over ginger and scallions.
  4. Allow to cool for 3 minutes, then stir in salt, agave, and mushroom powder. Set aside.
  5. For Beans and Greens: Heat olive oil and garlic in heavy bottomed pan until sizzling but not browned- about 1 minute.
  6. Add greens and cook until softened- about 3 minutes- depending on sturdiness of the greens.
  7. Add beans and broths, and bring to a boil.
  8. Skim fat and then season to taste with salt and pepper.
  9. Plate beans and greens and garnish with ginger-scallion Plant Butter.
  10. The Plant Butter keeps up to 2 weeks refrigerated and is excellent served with toasted bread, in sautés, and seasoned vegetables.