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Lemon Garlic Sautéed Cabbage with Butter Beans
2 pounds white cabbage, core removed and shredded (10 cups)
1 can (15oz) of butter beans
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon garlic, minced
Pinch crushed red pepper flakes
1/2 teaspoon fine sea salt or more to taste
Half of a lemon, cut into wedges
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
Add the butter beans to pan and mix it thoroughly with the cabbage.
Squeeze the juice from 2 lemon wedges over the cabbage.
Taste then adjust with more salt, pepper, and lemon juice as needed.