Meatless Monday - Butter Beans, Greens & Cornbread

This is such a simple meal to be so satisfying and delicious. It's one of my favorites.

Note: butter beans are another name for fava beans.

- 2 cans precooked butter beans, drained and rinsed
- 1 medium head of collard greens
- greens from approximately 4 beets
- red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves of garlic (sliced thin)
- freshly ground nutmeg
- 6-10 fresh basil leaves, chiffonade
- salt & pepper to taste

- cornbread recipe or mix of your choice (I use Whole Foods 365 Gluten Free mix, omitting the sugar and adding 2 teaspoons molasses)

Get your cornbread cooking first. Then, in a skillet or saute pan on medium heat, put the butter, the butter beans, and the basil. Cook until the butter starts to bubble, then cover and remove from heat. Just before serving, add several grinds of fresh nutmeg and a couple of black pepper.

Clean the greens and cut into ribbons. In a skillet on medium heat, sweat the garlic in olive oil until garlic is mostly cooked. If you find it is getting toasted, turn down the heat. When the garlic is mostly done, add the greens and cover with lid. Give them a few minutes to mush down, then remove the lid and stir, coating the greens thoroughly with the garlicky oil. When they have reduced to about 1/3 of the original volume, remove from heat, sprinkle with the red wine vinegar and salt lightly.

Serve with a nice chianti. :)