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.

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

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.

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.

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

Beans with both!

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.

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

Fennel + Citrus Salad with Champagne Vinaigrette

Pretty please tell me that you are not sick of citrus yet?

This is the first year I’ve really tried making actual citrus recipes, and I kind of can’t stop.  Just be glad it’s not still butternut squash + pumpkin.

I’m actually kind of new to grapefruit.  Obviously I’ve known about this fruit since I was little, but I never enjoyed it until discovering the Ruby Red variety.  When it comes to the eating part, I really thought the only option was slicing it in half and digging the fruit out with a spoon.  That’s how my dad ate it so it must be the only way, right?

While that works, it’s a little annoying if you don’t have a grapefruit spoon.  I’ve tried peeling it like an orange but cannot stand the bitterness of the pith.  First it’s this juicy, sweet, citrusy fruit, and then it turns into the feeling of sucking on a sour cotton ball.

So, welcome to my new favorite method for consuming grapefruit.   

You may already know this method, but it was revolutionary to me so I just had to share.

How to slice a grapefruit:

1. Wash + dry the grapefruit.
2. With a sharp knife slice the skin + pith off the grapefruit, from end to end, being careful not to cut too deep.  You want to expose the flesh of the fruit but not cut too much away with the peel.
3. Slice all the way around and on the top and bottom ends.
4. Turn the grapefruit on its side and make a slice on both sides of the white segment lines towards the center core.
5. Repeat all the way around, removing each grapefruit segment as you go.
6. Squeeze remaining juice from the cut grapefruit into your mouth or a bowl if desired.

*Oranges can also be cut this way.

I think part of my citrus obsession can also be attributed to the fact that I LOVE photographing it. 

And then there’s fennel!  Definitely an underutilized ingredient in my kitchen.  Mostly due to the fact that it’s fairly pricey around here.  However, once in awhile I decide to buy it and I’m always so glad when I do.  The fennel ended up being a fabulous compliment to the citrus.

For a little more crunch and a slight sour bite, I also added green apple.

This was my first time creating a dressing with champagne vinaigrette.  Wow.  Bright, flavorful, and a definite match for this salad.  I highly recommend giving champagne vinaigrette a try if you haven’t yet.

This could turn into an everyday thing.

If there was ever a refreshing salad, this would be IT.

Print this!

Fennel + Citrus Salad with Champagne Vinaigrette

gluten-free + vegan option // yields 2 generous salads

for the dressing:

• 6 tablespoons champagne vinegar
• 1/4 cup extra virgin olive oil
• 1 1/2 teaspoons honey or agave
• 1 teaspoon lemon zest
• 1/2 teaspoon brown mustard
• 1/4 teaspoon salt + pepper

1. Place all ingredients in a high speed blender and blend until fully combined.  Or, vigorously whisk together.  Taste and add more salt/pepper if desired.
2. Chill excess in a sealed container for 2-3 days and shake before using.

for the salad:

• 1 small fennel bulb, thinly sliced
• 1 green apple, thinly sliced
• 1 ruby red grapefruit
• 1 large orange
• mixed baby greens
• pepitas to top

1. Toss about 1/2 cup of the sliced fennel with 1 tablespoon of dressing and let sit.
2. Slice the grapefruit and orange as instructed earlier in this post.
3. Place mixed greens in the bowls and then top with the fruit and fennel toppings. 
4. Finish with pepitas, salt, pepper and desired amount of dressing.
5. Serve immediately.

I can guarantee at least one more citrus recipe in the next week or so.

Stay tuned.

Ashley