Cannelini Beans & Collard Greens in Tomato-Coriander Butter

Cannelini Beans & Collard Greens with Tomato-Coriander Butter

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.


  • ¼ cup unsalted butter
  • 1 small red onion, thinly sliced lengthwise
  • ½ teaspoon coriander seeds
  • 4 cloves garlic, minced
  • 1 Tablespoon olive oil 
  • 2 Tablespoons tomato paste 
  • 1 bunch collard greens, center ribs removes and leaves roughly chopped
  • ¼ cup cooking sherry
  • Kosher salt & fresh ground pepper
  • 1 can cannellini beans, drained and rinsed


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 minutes then add sherry 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.