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Garlic Lemon Collard Greens + Butter Beans By Ashley | Edible Perspective. Love the sturdiness of collards and it’s been a nice change of pace from kale + spinach. These recipes have been on repeat week after week, sometimes more than once a week. Sometimes with the beans, sometimes without.
1 1/4 cup butter beans, rinsed + drained
1 large head collard greens
2 teaspoons olive oil
2 teaspoons minced garlic
1 1/2 – 2 tablespoons lemon juice
salt + pepper
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