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