New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Mint and Garlic Long Bean Salad


  • Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add onion 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until soft 4 to 6 minutes.
  • Add the cream and simmer until thickened, 5 to 7 minutes. Meanwhile, heat the remaining tablespoon of butter in a large skillet over medium heat.
  • Add as many collard greens as will fit, season with 1/4 teaspoon salt, and cook, tossing frequently and adding more greens when there is room until wilted 6 to 8 minutes.
  • Add cream sauce and toss to combine.


  1. In the bowl of a food processor combine the lemon juice, garlic, onion, salt and pepper. Let stand while you pull together the other ingredients.
  2. Then puree with the spices, mint, zest and enough olive oil to make a thick sauce.
  3. Steam or boil the long beans until they are tender-crisp, then immediately chill them down in cold water to stop the cooking and set the color.
  4. Shortly before serving toss them with the mint-garlic sauce and serve at room temperature.
  5. Pairs well with grilled pita bread and eggplant.