Lemon & Garlic Butter Beans with Wilted Greens
This gorgeous side is as simple as it gets but is absolutely delicious and incredibly satisfying. Plus it is packed with B vitamins, Zinc, Magnesium and a truckload of fibre. Great served as a side for roasted chicken, white fish or as part of a vegetarian meze type spread. Give it a bash.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tin (400g) butter beans, drained and rinsed
- 100ml vegetable stock
- Juice and zest of 1 lemon
- ½ tsp dried thyme
- 1 tbsp unsalted butter (or dairy-free alternative)
- 150g kale or spinach
- Salt & pepper to taste
- 1 tbsp toasted pine nuts (optional, for crunch)
Method
- Heat olive oil in a pan over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add butter beans, vegetable stock, lemon zest, lemon juice, and thyme. Simmer for 5 minutes.
- Stir in butter and kale/spinach, cooking until wilted. Season to taste.
- Serve warm, garnished with toasted pine nuts if using.
