Beet greens and butter beans

By Wendy Andresen | Sep 12, 2018
Photo by: Wendy Andresen

At the farmers’ market I paid a paltry $3 for an enormous bunch of six large beets with their greens. I don’t know how I came up with this combination, but the greens and beans are sweetened by the addition of onions and made savory by a touch of garlic. Top it off with some creamy, garlicky herb cheese and you’ve got a healthy, hearty dish that the whole family should love. Corn and beans together make a complete protein, so grab a few ears at the farmers’ market when you pick up your beets. Keep the whole beets safely stored away in the refrigerator for next week’s recipe, beet soup with cashew sour cream garnish.


1 large bunch beet greens

16-ounce can large butter beans, such as Bush’s

One-half sweet onion, chopped

1 Tbsp. canola oil

1 clove garlic, minced

1 tsp. seasoning mix, such as Mrs. Dash

Salt and pepper to taste


1. Cut the beet greens (including the stems) from the beets. Wash them well and drain them.

2. In a large sauté pan, heat the oil until it shimmers. Add the chopped onion and cook on medium heat until translucent and slightly browned.

3. Add the garlic and cook for 2 more minutes.

4. Add the beet greens and the juice from the can of butter beans. Cover the pan and cook on low heat, stirring occasionally for 20 to 25 minutes, until the stems are tender enough to bite through easily.

5. Add the butter beans and seasoning mix and heat for another 2 minutes, uncovered, to thicken the sauce.

6. Add salt and pepper to taste.

7. Serve with a generous portion of garlicky, herby soft cheese (recipe follows).

Garlicky, herby soft cheese

I know you’ve seen this recipe here before, but this time I’m hoping you’ll actually make it. It’s a favorite in our house and is so quick and easy.


7 ounces extra-firm tofu, such as Heiwa

3 Tbsp. refined coconut oil, melted

3/4  tsp. lactic acid powder or 1 Tbsp. lemon juice

1 tsp. white wine vinegar or raw apple cider vinegar

1 to 2 cloves garlic, pressed

2 tsp. dried parsley

2 tsp. dried minced chives

1 tsp. dried basil

1 tsp. salt

1/2 tsp. onion powder

1/2 tsp. freshly ground black pepper

Plain unsweetened non-dairy milk to adjust consistency if needed


1. Line a cereal bowl or other small bowl with plastic wrap, leaving plenty of excess hanging over the edges. The bowl should hold at least 1 cup.

2. Slice the tofu into five slabs and use a dish towel to press the slices repeatedly with the palm of your hand on dry parts of the towel to dry them as much as possible.

3. Crumble the tofu into your food processor.

4. Add the remaining ingredients, except for the non-dairy milk, adding the coconut oil last.

5. Process until mixture is creamy. It should come together in a ball and not be either too sticky or too crumbly. Add the non-dairy milk a tablespoon at a time until the right consistency is achieved. You might not need any at all.

6. Scoop the mixture into the lined bowl and use the extra plastic wrap to press it down firmly and smoothly.

7. Chill thoroughly and use the plastic wrap to help unmold the cheese.

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