Golden Pan-Fried Large White Limas with Wilted Greens
Yotam Ottolenghi’s splendid cookbook Plenty includes a recipe for fried lima beans served with a tangle of wilted greens and soft cheese. Our take on that recipe includes a sprinkle of sumac
3 to 5 tablespoons olive oil, plus more for drizzling
70g salted butter
750g drained Large White Lima beans, tossed with olive oil
4 spring onions, sliced lengthwise into thin ribbons
1 garlic clove, minced
100g rocket or baby spinach
Coarse sea salt
Zest and juice of one lemon
1 to 2 teaspoons sumac
80g goats’ cheese or feta (optional)
Serves 4
In a large frying pan, warm about a tablespoon each of butter and oil over medium-high heat. Add enough beans to make a single layer in the pan. Let the beans fry, undisturbed, for a minute or two, then gently flip them and cook until golden and blistered on both sides.
Transfer the first batch of beans to a large bowl; repeat with the remaining butter, oil, and beans.
When you are done with the last batch of beans, add a splash of oil to the pan and then the spring onions and garlic. Cook, stirring, until the onions are slightly wilted, about 2 minutes. Add the rocket or baby spinach, turn off the heat, and stir to mix well. Transfer the greens to the bowl of fried beans. Stir gently, then add salt, lemon zest, lemon juice and sumac to taste.
Crumble the cheese over the top, if desired, add a drizzle of olive oil, and serve.