This recipe uses a blender to amp up the flavor and make leftover greens and beans new again. The result is a fiber-rich spread that brings color to sandwiches, chips, and more!
- 1 cup cooked collard greens (leftovers or canned, or 2 cups uncooked fresh or frozen)
- 1 tablespoon olive or avocado oil, divided
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- ½ cup cooked butter beans
- 1 medium ripe avocado
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/3 cup water or no-salt-added vegetable broth
- 1 medium tomato (optional)
- Wash hands thoroughly with soap and water.
- If using fresh, raw collard greens, rinse the collards and rub the leaves under cold running water.
- In a large pan on medium heat, add collards, ½ tablespoon oil, salt, and pepper and cover with water. Cook until tender and heated through, about 10 minutes if pre-cooked or about 25-30 minutes if using fresh collards.
- In a high-speed blender or food processor, add collards (be careful- collards will be hot!).
- Wipe top of can and open can of butter beans. Drain, rinse, and add to blender with the collards.
- Wash whole avocado under cold running water. Peel and cut avocado into slices and add to blender.
- Add remaining ½ tablespoon oil, paprika, garlic powder, onion powder, and water or vegetable broth to blender. Blend until smooth (scrape down the sides of the blender with a spatula to ensure all the spices are combined in the mixture).
- Serve with whole grain crackers or spread mixture onto a flatbread (like our Basic Flatbread). Add tomatoes (optional) or other toppings. Fold flatbread in half to cover the spread and enjoy on-the-go!
- Use your leftover collards or any other dark leafy greens if you want a spread with more flavor and tender texture. If you don’t have cooked greens on hand, frozen options are great to keep on hand.
- Use the Slow-Cooker Stew Peas recipe for a cooked bean or try another type of bean—we think cannellini or chickpeas would be delicious!
- Store leftovers in an airtight container in the fridge and serve leftovers warm or cold.