Lemon Herb Butter Bean & Greens Stew

Lemon Herb Butter Bean & Greens Stew

A flexible, clean-out-the-garden pot of beans, greens, and herbs finished with a lot of lemon.

Yield: 4–6 servings

Ingredients

  • 3 tbsp olive oil

  • 1 large onion, diced

  • 1 large carrot, diced

  • 1 bunch sturdy greens (kale, chard, broccoli rabe, mustard greens, or collards)

  • 1 tbsp tomato paste

  • ¾ tsp ground cumin (plus more to taste)

  • ⅛ tsp red pepper flakes (plus more to taste)

  • ½ lb ground meat (turkey, chicken, pork), or crumbled tofu/seitan, or omit

  • 3 garlic cloves, minced

  • 1 tbsp finely grated fresh ginger

  • 1 tsp kosher salt (plus more to taste)

  • 1 quart stock (chicken or vegetable)

  • 2 (15-oz) cans butter beans, drained and rinsed

  • 1 cup chopped fresh herbs (parsley, dill, mint, basil, tarragon, chives, or a mix)

  • Fresh lemon juice, to taste (don’t be shy)

Instructions

  1. Start the base
    Heat a large pot over medium-high. Add olive oil and heat until it thins. Add onion and carrot and sauté until very soft and browned at the edges, 7–10 minutes.

  2. Prep the greens
    Strip leaves from stems, then chop both into bite-size pieces. Set aside. (You can add the chopped stems in with the onion and carrot if you want them extra tender.)

  3. Build flavor
    Add tomato paste, cumin, and red pepper flakes. Cook until the paste darkens slightly, about 1 minute.

  4. Add protein and aromatics
    Add ground meat (or alternative), garlic, ginger, and salt. Cook, breaking up the meat, until browned in spots, 4–7 minutes.

  5. Simmer
    Add stock and butter beans. Bring to a simmer and cook 15–25 minutes, until the broth is flavorful.

    • For a thicker stew: mash some of the beans

    • For a brothier soup: leave them whole

  6. Add greens
    Stir in greens and simmer until very soft, 5–15 minutes depending on the type.

  7. Finish
    Stir in fresh herbs and a generous squeeze of lemon juice. Taste and adjust with more salt, cumin, or lemon until it tastes bright and balanced.

  8. Serve
    Finish with a drizzle of olive oil and extra red pepper flakes if you want a little heat.

Notes

  • This is extremely flexible—use what you have!

  • The lemon and herbs at the end are not optional—they’re what give this soup it’s unique flavor