A few weeks ago I ordered Yotam Ottolenghi’s cookbook, Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi. In addition to being one of the most beautiful cookbooks I have ever seen, the recipes are inspired. In an era where recipes tend to feel like an ever-so-slightly-modified version of someone else’s work, his recipes immediately struck me as original. And it was all food I wanted to eat. The evening the book arrived I stayed up until midnight flipping through the pages, reading the recipes, taking in the photos, and making notes on what I would make first.
Ottolenghi, a celebrated London-based chef and lover of meat, was asked to write a column in the UK’s Guardian called “The New Vegetarian” back in 2006. This book is a culmination of those recipes and a few more. Inspired by his roots in Palestine and Israel and extensive travel, this is a cookbook infused with elements of food and culture from around the world.
- 3 tablespoons olive oil
- 1 tablespoon butter
- 4 cans (15 ounces each) butter beans, drained
- 1 bunch scallions, trimmed, halved lengthwise, and cut into 1-inch lengths
- 1 large garlic clove, cut into coins and smashed
- 5 ounces (5 to 6 packed cups) arugula
- 3 to 4 ounces goat cheese, crumbled
- ⅓ cup chopped fresh dill
- Sumac (optional)
- 1 lemon, for squeezing
- Heat 1 tablespoon of the oil and 1 teaspoon of the butter in a large (12-inch) skillet over medium-high heat. Add ⅓ of the beans and cook until spotty brown on both sides, about 2 minutes. Pour into a medium bowl and repeat process twice more with remaining butter, oil, and beans.
- Add scallions, garlic, and arugula as the last batch of beans finishes; cook, stirring constantly, until just wilted.
- Return remaining beans to the pan; remove from heat, and let stand until warm. Sprinkle with cheese, dill, optional sumac and a generous squeeze of lemon juice. Serve immediately with additional lemon wedges.