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Tuesday
Feb052013

collard greens + butter beans {2 ways}

You can currently find me running around our house like a fool preparing for house guests arriving tomorrow.

Well, I suppose I’m currently writing this post, but as soon as I’m done it’s back to the to-do list for this girl.

collard greens + butter beans {2 ways} // edible perspective

Two very important people are headed this way.  Our good friends, Joe + Michelle.

photo (11)

Chris and I have known these two for over 10 years.  They were actually Chris’s roommates [along with 3 other guys] while at Ohio State.  I met Joe my freshman year, nearly a year before meeting Chris.  We had the first of many pain-inducing, sleep depriving architecture studio classes together and quickly became friends.  After some convincing from Joe, I finally decided to attend one of their massive keggers my sophomore year.  Enter Chris.

There were actually two roommates named Chris.  Both the same height.  Both with dark features.  Both dressed about the same.  And both with similar personalities.  I didn’t know there were TWO and met them both—briefly—on separate occasions.  I thought they were the same person.  Wait.  You’re not the Chris I met last time? 

Chris still doesn’t let me live that down.  Oops.

Anyway.  I met Chris at that party, but I think I was still confused on who was who.  Ha!  It wasn’t until a few weeks later when Joe was bugging me to go snowboarding.  He actually left a sticky note on my studio desk.  It read something like, “Hey. Let’s go snowboarding this weekend. Talk to dude about it.  Here’s his AIM screen name: -----“  Uhh, yeah.  Remember, AIM?  And “dude” refers to Chris, which led to further confusion because all of the roommates called one another “dude.”

So, I hit up Chris on good ol’ AIM and we started talking.  A lot.  We all went snowboarding that weekend, and I brought along cinnamon rolls for the ride.  We snowboarded all day long on a miniscule, snow-covered hill in Ohio.  After that day I had an inkling that Chris liked me, but I had just gotten out of a long-term relationship and wanted to keep things casual.  And again I say, HA!

Pretty much from then on we were inseparable.  Our first solo hangout consisted of meeting up to study at the library.  You know, real casual.  After about 30 of the longest minutes of my life trying to study and not think about this boy I liked, we both gave up.  From there, I took Chris for his very first Chipotle experience.

Our first official date was on Valentine’s Day.  What will be TEN years ago next week.  TEN years!!!

With the arrival of our friends tomorrow and this big TEN year date-day coming up next week, I just had to share this little story of how it all began.

collard greens + butter beans {2 ways} // edible perspective

Now to the collard greens.  I’m fairly new to this vegetable and wasn’t really sold on it until a few weeks ago.  These two recipes have been on repeat week after week, sometimes more than once a week.  Sometimes with the beans, sometimes without.  I figured it was finally time to share.

I love the sturdiness of collards and it’s been a nice change of pace from kale + spinach.

There is a stovetop version, full of garlic + lemon.

collard greens + butter beans {2 ways} // edible perspective

And an oven-baked method, full of crisp-garlicky greens.

Beans with both!

collard greens + butter beans {2 ways} // edible perspective

Print this!

Garlic Lemon Collard Greens + Butter Beans // gluten-free + vegan // serves 2-3

  • 1 1/4 cup butter beans, rinsed + drained
  • 1 large head collard greens
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • 1 1/2 – 2 tablespoons lemon juice
  • salt + pepper
  1. Thoroughly wash the collards and shake dry.
  2. Slice lengthwise on both sides of the stem.  Discard the stems.
  3. Stack the collards and slice widthwise into 3/4-inch strips.
  4. Heat a pot over medium with the olive oil.
  5. Once hot, add the garlic and stir for about 30 seconds until fragrant and light brown.
  6. Stir in the collards, cover, and reduce heat to med-low/low for 5 minutes.
  7. Uncover, gently stir in the beans, lemon juice, and salt + pepper and let cook another 4-5 minutes.  Stir occasionally.  Add a drizzle of oil/butter if the beans start to dry out.
  8. Taste and add more lemon juice, salt, and/or pepper if desired.  Serve hot.

Crispy Collards + Butter Beans // gluten-free + vegan // serves 2-3

  • 1 1/4 cup butter beans, rinsed + drained
  • 1 large head collard greens
  • 4 teaspoons olive oil, divided
  • 1/4 teaspoon garlic granules, divided
  • salt + pepper
  • lemon juice, optional
  1. Preheat oven to 350* and line 2 pans with parchment paper.
  2. Place the drained beans on the pan and toss with 2 teaspoons oil, 1/8 teaspoon garlic, and a generous sprinkle of salt + pepper.
  3. Bake for 25-30 minutes, or until crispy.  Stir once or twice while baking.
  4. Thoroughly wash the collards and pat dry.
  5. Slice lengthwise on both sides of the stem. Discard the stems.
  6. Stack the collards and slice widthwise into 3/4-inch strips.
  7. Place the collards on the other pan and stir together with 2 teaspoons of oil, 1/8 teaspoon garlic, and a generous sprinkle of salt + pepper.  Spread evenly around the pan.
  8. Bake for about 20 minutes, or until crispy.  Stir once or twice while baking.
  9. Serve hot with a spritz of lemon juice if desired.

collard greens + butter beans {2 ways} // edible perspective

I can’t make up my mind on a favorite.

The stovetop version takes less time to make and I love the lemon-garlic flavors, but the oven-baked version is so crispy and addicting!  Try them both and let me know what you think.

Time to go clean the shower.

Ashley

Reader Comments (29)

Love your story! My husband and I met 14 years ago this October and it is just crazy to think that!
I've never been big on collard greens either, but my mom uses them all the time. Maybe I would like the oven version as I just had "fried spinach" for the first time and loved the crispiness of it.
February 5, 2013 | Unregistered CommenterSharla
I love collard greens, and I LOVE butter beans. The texture is just so creamy and perfect - hence the name, I suppose. I love the effect of baking beans. They get so irresistibly crunchy. I think I'll have a hard time choosing a favorite, too!
Great story! It's so fun to hear about how other couples met each other. My boyfriend and I have been together for 17 years!!! Old farts, no doubt. :) Hope your celebration is absolutely wonderful.
February 6, 2013 | Unregistered CommenterAmy
What a cute story! I love how all the guys called each other "dude" - ha! Happy nearly 10 years, that's amazing! :)
Such a sweet story. And yes, I too remember those days of AIM. So funny now. I can't wait to try your crispy collards technique! So creative. I'm always drawn to them at the market, but usually use them up in the same old ways. Just a little inspiration today, whoop!
February 6, 2013 | Unregistered CommenterLaura
Love the story! My fiancé and I had our first date at the library (study date haha) on Valentine's day 4 years ago!
February 6, 2013 | Unregistered CommenterTaylor
That is a hilarious story! And 10 years?! Meeker and also I met 10 years ago...that blows my mind. Can I really be that old?

Also these greens. I need those crispy kind for lunch today. NEED.
February 6, 2013 | Unregistered CommenterKatie
Ha-Aim all the way! Such a great story- it's always fun to hear how people first met.
Can't wait to try these crispy collards!
February 6, 2013 | Unregistered CommenterErin
Yum! I don't know that I've ever made collard greens, but anything with garlic and lemon and I'm sold.
February 6, 2013 | Unregistered CommenterErica {Coffee & Quinoa}
mmmm...those greens look so good Ashley. I've been craving greens & beans too, so I'll definately be giving this a try! You're "how you met" story is hilarious. The library date reminds me of a scene from the movie "The Prince and Me" (talk about oldschool!). :)
February 6, 2013 | Unregistered CommenterLori @ forkfuloffreedom
So funny, I've also become obsessed with collard greens over the last month--to the point where I'm making them about twice a week. I generally cook them with garlic, olive oil, and just some chicken stock over the stove, but definitely want to try this combo.

I find them really delicious and a bit more delicate than kale or other greens-in terms of bitterness. Almost like a super-hearty spinach, but even more flavorful!
@Taylor - Haha, then you can relate! Studying....right. More like, flip pages + pretend to read and take notes. Happy 4 year to you guys!

@Katie - I think I have you beat on the "old" thing. Hope you like the crispy greens!

@Erin - I would hate to see how many hours I logged on AIM.
February 6, 2013 | Registered CommenterAshley
I love your story! Thanks for sharing :)
February 6, 2013 | Unregistered CommenterJennifer
Oh, I remember the AIM. Ha! I love crispy collards almost as much as I love hearing stories about how couples meet--thanks for posting this recipe...and cute story!
February 6, 2013 | Unregistered CommenterEmily
These recipes look super yummy! The collards in the oven...do they come out super crispy like kale chips?
February 6, 2013 | Unregistered CommenterMaria Tadic
@Emily - Thanks, Emily. :) Glad you enjoyed it!

@Maria - Yes! Super crispy but not as messy! Curly kale lends a slightly crispier texture because it's leafier, but this still turns into a "chip!"
February 6, 2013 | Registered CommenterAshley
Aww, such a sweet story. My husband and I will have been together 15 (!!) years in March. I am old! I think I love both recipes, I have a bag of mixed spinach, baby bok choy and swiss chard that I'm going to use for these recipes.
Wow - perfect timing, I just got collard greens in my CSA share this week and am trying to figure out something to do with them apart from wraps. Thanks so much for sharing!!
February 6, 2013 | Unregistered CommenterBrittany
This looks so delicious! I haven't cooked with collards in quite a while, so it will be a nice to change the kale & chard rotation up!
Also, love your plates!
How cool to have a wilted version and a crispy version! I've never cooked with collard greens (only chard) but this looks right up my alley!
Love the 10 year story too by the way :) Ah, college love!
February 6, 2013 | Unregistered CommenterKatie @ Blonde Ambition
LOVE i want more stories about you and chris :)
February 6, 2013 | Unregistered Commenternatalie
Such a sweet story! My fiance and I met almost seven years ago in April, and we are getting married right after our seventh anniversary in May.
February 6, 2013 | Unregistered Commenterdeva by definition
Sweet. Love yas!
February 7, 2013 | Unregistered CommenterJohn
Love the story about how you met, that is sweet and it brought a little tear to my eye :) Thanks for sharing it,
February 9, 2013 | Unregistered CommenterSonya
Thanks to fantastic menu. I managed to get and it also felt amazing: -)
I have a website together with wedding cake dishes me personally should you be fascinated. You can find it at http://recipes-for-food.com/
February 9, 2013 | Unregistered Commenterpia
Just tried the stovepipe version, with cannellini beans, last night. Very tasty with good texture. Love the lemon garlic combination. Thanks!
February 13, 2013 | Unregistered CommenterMarilyn
I cannot believe how much I love this dish! I have only tried the stove-top version & think it's perfect. I've made it at least 4 times & am excited I got collards this week in my CSA so I can make it again!
April 22, 2013 | Unregistered CommenterHeather
@Heather - Awesome! So glad to hear. I make it sans beans nearly 2-3 times per week. My husband and I can't get enough! Lately, I've been sauteing 1/2 an onion for about 5 minutes, until soft, then adding the garlic, then the greens and using apple cider vinegar instead of lemon juice. SO good!
April 22, 2013 | Registered CommenterAshley
I've been making the garlic-lemon version twice a week for months now. It's great with collards but even more amazing with chard. And I typically use cannellini beans instead of the butter variety since those are everywhere (and often organic). I have all I can do to keep from eating the entire batch right from the pan. But on the rare occasions I don't polish it off instantly, it's great cold the next day too. Thanks for this easy, terrific recipe!
June 29, 2013 | Unregistered CommenterLynne

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