Butter bean and tomato-drenched collards with parsley from The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry

  • vegetable stock
  • serrano chiles
  • Show all ingredients...

  • EYB Comments

    Requires overnight soaking if using dried beans. Can substitute fresh butter beans for dried butter beans.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simple salad of butter lettuce and fresh spring herbs with Meyer lemon vinaigrette; Rustic johnny cakes with caramelized onion relish

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires overnight soaking if using dried beans. Can substitute fresh butter beans for dried butter beans.

  • Acarroll on June 23, 2024

    This was ok. I think the sundried tomatoes and greens may have been too much bitterness. Leftovers did not get eaten. Served with a pulled pork sandwich and Alton Brown's baked beans - this was the least successful component of the dish.

  • LFL on July 30, 2022

    3.5 stars. Made this without the johnny cakes or the caramelized onion relish accompaniments. We weren’t wowed by this recipe. I thought it wasn’t bad and that the sun-dried tomatoes elevated it a bit, but my husband isn’t a fan of tomato soup or of lima beans and he wasn’t keen on it at all. It also took a lot of time to make. I don’t think we’ll be making this one again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.