Creamy Greens

Creamy Miso & Garlic Greens with Butter Beans

A cosy, creamy and super versatile dinner that's packed with greens, butter beans and plenty of flavour from miso, garlic and soy sauce. This is one of those recipes that's perfect for a busy weeknight, meal prepping for the week ahead or keeping in the freezer for those days when you need something easy.

Creamy greens and butter beans!

I love serving this creamy sauce with rice, pasta, rice noodles or crispy potatoes, but you can really make it your own depending on what you have in the kitchen. The butter beans can easily be swapped for chickpeas, tofu or another protein of your choice, and you can switch up the vegetables too — making this a great 'use up what you have' recipe.

The roasted courgette ribbons add a lovely texture and sweetness, while the miso, garlic and coconut milk create a creamy, savoury sauce that's seriously comforting.

Ingredients

• 2 courgettes

• 1–2 tbsp olive oil

• 1 tsp chilli flakes

• 1 tsp garlic granules

• 1 onion, finely diced

• 1 tbsp miso paste

• 1 tsp garlic paste

• 1 tbsp gluten-free soy sauce or tamari

• 1 x 400ml can of coconut milk

• 1 x 400g can of butter beans, drained and rinsed

• 100g frozen peas

• 100g frozen spinach

  
  

Method

1. Preheat the oven to 180°C fan.

2. Using a vegetable peeler, peel the courgettes into ribbons and spread them evenly across a baking tray. Drizzle with olive oil and sprinkle over the chilli flakes and garlic granules. Toss until well coated.

3. Roast the courgettes for 20–22 minutes, until softened and slightly golden.

4. Meanwhile, heat a drizzle of olive oil in a large pan over a medium-high heat.

Diced onion ready to start making the sauce.

5. Add the diced onion and cook for 5–10 minutes, with the miso paste, garlic paste and gluten-free soy sauce or tamari.

6. Add the drained butter beans and fry for a further 5 minutes, stirring occasionally.

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7. Pour in the coconut milk and stir everything together. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring regularly, until the sauce has thickened slightly.

8. Stir through the frozen peas, roasted courgette and spinach and cook for a few more minutes, until the peas are heated through and the spinach has completely wilted.

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9. I love to serve this over a bed of rice or pasta, but it's also great alongside crusty bread or as the filling in a jacket potato.

The finished dish with all the greens stirred through

Swaps & Additions

Make it your own: This recipe is really flexible, so don't worry if you don't have exactly the vegetables listed. Try adding broccoli, kale, mushrooms, peppers or whatever needs using up in your fridge.

Change the protein: Swap the butter beans for chickpeas, tofu or another protein of your choice.

Make it extra spicy: Add more chilli flakes or a drizzle of chilli oil when serving.

Keep it gluten-free: Make sure to use gluten-free soy sauce or tamari.

Storing & Freezing

This is a great recipe to make ahead. Allow the sauce to cool completely before transferring it to an airtight container and keeping it in the fridge for up to 5 days.

It can also be frozen in portions, making it perfect for those evenings when you need something quick and comforting. Defrost thoroughly before reheating and heat until piping hot throughout.

If you enjoyed this recipe, be sure to follow me over on Instagram @rubysgfkitchen, where I share lots more gluten-free recipes, sweet treats and easy meal ideas! I'm always creating and sharing new recipes over there, so it's the best place to keep up with what I've been making recently.

Happy Cooking,

Ruby x