(cooking time: 7 min; 2 servings)

  • Butter – 1 tbsp
  • Olive oil – 1 tbsp
  • Garlic – 3 to 5 cloves, thinly sliced
  • Salt – ½ tsp
  • Broad bean greens – ¼ lb, rinsed, drained, chopped
  • Lemon juice – 2 tbsps


  • Add olive oil and butter to a skillet, let melt together over medium-low heat.
  • Add garlic, cook for about 2 minutes until softened (make sure it does not brown!)
  • Increase heat to medium-high, add broad bean greens, season with salt and lemon juice. Cook stirring for 3 minutes (cooked leaves will be wilted).
  • If the leaves begin to dry up and burn, add a tablespoon of water, but not too much.
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