Butter beans are one of those classic southern pantry staples that are not always easy to find in other parts of the U.S. They are sometimes available canned or dried, but if you’re not finding them, look for anything labeled “large lima beans” or “great white beans.” If they aren’t exactly the same thing, they’re probably close enough to work, and you will love the substantial bite of the beans and the way they soak up the flavor of anything you cook them in.
If collards aren’t available, try the freshest available dark greens. For a tender and amazingly flavorful variation, try using mixed baby greens. Lima beans make a decent substitution for the butter beans if you can’t find butter beans at your local grocer.
Servings: 2 (292 G)
Prep Time: 10 min.
Cook Time: 10 min.
- 2 tsp. olive oil
- 2 tsp. garlic, minced
- 1 large head collard greens, washed and sliced
- 1¼ cups butter beans, rinsed and drained
- 2 Tbsp. lemon juice
- Heat oil over medium heat.
- Add the garlic and cook until fragrant.
- Stir in collards, cover and cook over low heat 5 minutes.
- Add remaining ingredients and heat through. Serve hot.