Pan-Fried Butter Beans and Greens

Pan-Fried Butter Beans and Greens

We’re happy to conclude our month of farmers’ market finds with a skillet dinner from Dishing Up the Dirt, the beautiful new cookbook from Oregon farmer Andrea Bemis. It requires only a handful of ingredients, but it’s satisfying and delicious. “This recipe has changed my life,” she says. Here’s how to whip it up…

Pan-Fried Butter Beans and Greens
From Andrea Bemis, author of Dishing Up The Dirt

I first made this recipe up after an incredibly long and hard day out in the fields. With only a can of butter beans and a bunch of fresh kale, the dish was born. I turn to it often for a quick dinner when my husband Taylor and I are drained but need nourishment. If we serve this as a complete meal, I’ll top the beans and kale with a few fried eggs. This is a crowd-pleaser, so just double the batch if you’re expecting company.

Pan-Fried Butter Beans and Greens
Serves two main courses or four side-dish portions

You’ll need:

3 tbsp olive oil
1/4 tsp crushed red pepper flakes
1 (15-oz) can butter beans, rinsed, drained, and patted dry
2 cloves of garlic, roughly chopped
1 1/2 cups kale, tough stems discarded, torn into bite-sized pieces
Fine sea salt and freshly ground black pepper
1 tbsp fresh lemon juice
Freshly grated Parmesan cheese for serving

Heat the oil in a large skillet over medium heat. Add the crushed red pepper flakes and cook for about 30 seconds, stirring often. Add the beans in a single layer, being careful not to overcrowd the pan, and cook until they are lightly browned on the undersides, about 4 to 5 minutes. Flip the beans and cook for an additional 4 to 5 minutes. Stir in garlic, kale, salt and pepper to taste. Continue to cook until the kale begins to wilt, about 2 minutes. Mix in the lemon juice and cook for 1 minute longer, stirring until everything is evenly coated.

Divide the beans among the plates. Top with plenty of Parmesan and enjoy.

Thank you so much, Andrea! Your new cookbook is wonderful.

P.S. More recipes, including a three-ingredient tomato sandwich and fettuccine with kale, caramelized onions and goat cheese.

(Reprinted from Dishing Up The Dirt: Simple Recipes for Cooking Through the Seasons. Copyright 2017 by Andrea Bemis. Photo by Andrea Bemis. Published by Harper Wave, an imprint of HarperCollins Publishers. Thanks to Stella Blackmon for editing this series.)