I love my garden! I don't have a whole lot of space in the garden, but I have nice rows of collards and spinach just getting ready to pick, and a few nice basil and cilantro plants. I'm looking forward to the next few weeks. This dish is sort of a variation of the lemony linguine I made a couple days ago. This is the first time I've grown collard greens, and in the process of thinning out the plants to allow the bigger collard stalks to grow, I've learned that baby collards are delicious. They're joined by spinach, lemon juice, olive oil, and basil.
Great Northern Beans with Baby Collards and Spinach
2 cups great northern beans (or whatever beans you fancy), soaked overnight, cooked for about 45 minutes, and drained
2 cups baby collard greens, very loosely packed
2 cups spinach leaves
a little fresh basil
juice of 1/2 lemon
2 cloves garlic, minced
2 tbsp. extra virgin olive oil
1/2 cup sun-dried tomatoes, soaked in hot water for 10 minutes
salt and pepper to taste
1. While the beans are cooking, wash your greens and prepare the other ingredients.
2. Saute the garlic in 1 tbsp. olive oil, until the garlic just begins to brown. Remove from heat, as always being careful not to burn your garlic.
3. Right after draining the beans, add the garlic and accompanying oil, along with the greens, lemon juice, and sun-dried tomatoes. Mix everything well, and leave covered for just a couple of minutes - the greens will soften a little as the lightly cook in the steam the beans are giving off. Season with salt and pepper, and you're ready to eat.