Tuesday, 10 January 2012

Smoky Butter Beans and Greens

I am still a huge fan of spring greens and have been using them a lot recently in my cooking. I have been wanting to make this recipe for ages and never seemed to get around to it but finally I did and I'm glad I did! It's a super healthy light lunch or dinner and can be eaten on its own or served over rice. Good Food Magazine recommend that it's served with a dollop of natural yoghurt and I would totally agree with this as it can taste a bit dry and claggy without it, but definitely a lovely and healthy light meal.

Smoky Butter Beans and Greens (from Good Food Magazine May 2010)
(Serves 4)

3 tbsp extra virgin rapeseed or olive oil
200g spring greens or chard, washed and roughly chopped
3 garlic cloves, finely sliced
400g can butter beans, rinsed and drained
½ tsp cumin seed
1 tsp smoked paprika

Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins.

Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve.

1 comment:

  1. That looks really good. Lots of dietary fiber and iron, too. And it's probably low-calorie without the rice