Garlicky Christmas Lima Beans with Local Mushrooms and Greens
Photo and recipe by Amy Maltzan
This recipe comes together in a snap after the beans are cooked. The large Christmas lima beans stand up to garlic quite well.
Makes 2 servings2 tablespoons extra-virgin olive oil 2 large cloves garlic, minced 1-2 cups shiitake or oyster mushrooms, thickly sliced 1 shallot, minced Salt and pepper, to taste 1 1/2 cups Christmas lima beans, cooked 2 cups spinach, chard, tatsoi, or other dark leafy green, coarsely chopped Splash of red or white wine to deglaze pan (optional) Sprinkle of grated cheese (optional; I like Parmesan or local chevre)
Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and shallot, season with salt and pepper and cook several minutes, until mushrooms start to brown.
Deglaze the pan with a splash of red or white wine (optional; you can also use water.)
Add beans to the pan, season with salt and pepper, tossing with mushrooms until heated through. Add greens, season with salt and pepper and cook just until wilted.
Divide among two plates and serve topped, if you like, with a sprinkle of grated cheese.
Amy Maltzan is an avid cook, gardener and farmers’ market shopper. She blogs about her adventures in cooking seasonally at eggsonsunday.wordpress.com.
Looking for more on garlic? Read our piece on Six Circles Farm and their garlic products here.