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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (423g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 311 | ||
| Calories from Fat 49 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 306mg | 12% | |
| Potassium 1549mg | 44% | |
| Total Carbohydrate 55.8g | 18% | |
| Dietary Fiber 14.8g | 59% | |
| Sugars 5.7g | ||
| Protein 16.4g | 32% | |
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Ingredients
- 1 (15 ounce) can pinto beans, drained
- 1 medium sized onion, chopped
- 4 garlic cloves, chopped
- 1/2 cup vegetable stock
- 1 (15 ounce) can diced tomatoes, drained
- 1 1/2 lbs kale or collard greens
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- salt
- pepper
Directions
1
Remove stems from greens, rinse well and chop into large pieces.2
Saute onion in water or a little bit of olive oil in large pan over medium low heat for 5 minutes, stirring frequently.3
Add garlic and continue to saute for another minute.4
Add vegetable stock, tomatoes, pinto beans and greens and simmer until they are tender, about 15 minutes.5
Season with salt and pepper. Remove from heat and stir in olive oil and lemon juice. Serve hot.
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- Main Ingredient > Vegetables > Greens > Collards
- Main Ingredient > Beans
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Hot Pepper
On Apr 11, 2008
This recipe is a keeper. I made it exactly as posted with a quick homemade veggie stock. Thank you so much for sharing this recipe! It was delicious.
From: puppitypup
On Jan 5, 2008
Loved it! Edited to say that I've made it again and still loved it. Thanks again PdxBarb!
From: AJO
On May 21, 2007
Loved it with some mexican spices and served in a whole grain tortilla. Simple and healthy. I didn't use the oil. This was super easy and quick as well, which makes this perfect for a weeknight meal. Thanks for posting!
From: Auntie Jan
On May 19, 2007
This was a wonderful bean dish. I used kale since its hard to find collard greens here. I have never had beans in anything other than in burritos or tacos or soups...but I made this as a side dish to go with a beef enchilada casserole. After it was done I sprinkled it with cheese and put it a warm oven until we ate and the cheese was all melted and it was just so good. I didn't add the olive oil since I put in cheese and it didn't hurt it a bit. Wonderful bean dish Barb and very fast to make. Thanks!!!
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