Cannelini Beans & Collard Greens in Tomato-Coriander Butter

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This rustic vegetarian dish can also be served atop crostini as a winter bruschetta. Use olive oil in place of the butter to make this vegan.

Ingredients

¼ cup (4 Tbsp) unsalted butter

1 small red onion, thinly sliced lengthwise

1/2 tsp coriander seeds

4 cloves garlic, minced

1 Tbsp. Field Day olive oil

2 Tbsp. Field Day tomato paste

1 bunch collard greens, center ribs removed and leaves roughly chopped

¼ cup marsala or sherry wine

Kosher salt

Freshly Ground pepper

1 can Field Day cannelini beans, drained & rinsed

Directions

In a cast iron skillet, melt the butter over low heat. Add the onion and coriander seeds and cook very slowly over low heat until onion softens and just starts to brown, about 5 min. Add garlic and stir for 1 minute longer. Add olive oil and tomato paste and increase heat to medium-high. Stir mixture with a wooden spoon for 5 min or until tomato paste starts to caramelize. Add collard greens and a pinch of salt and stir to combine. Let cook for 2 min. then add marsala wine and continue to stir until collards are bright green and just starting to wilt. Season with more salt and freshly ground pepper. Add drained beans and stir to combine. Season with more freshly ground pepper. Serve with crusty bread on the side.

Serves 4 as a side