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15Ingredients
30Minutes
170Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt (plus a little extra for cooking the onions)
- 1 cup vegetable broth
- 1 lb. collard greens (washed and dried, sliced into ribbons, about 1 large bunch)
- 3 cups pinto beans (cooked, 2 cans pinto beans, drained and rinsed)
- 1 dash crushed red pepper
- 1/4 cup Tahini
- 1/4 cup water
- 2 Tbsp. lemon juice
- 1/4 tsp. salt
- 1 garlic clove (small, finely minced)
- black pepper (to taste)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium650mg27% |
| Potassium430mg12% |
| Protein7g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber6g24% |
| Sugars2g |
| Vitamin A130% |
| Vitamin C80% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Chris H. 7 years ago
This was really good. The smoked paprika enhanced the flavor really nicely. Had to sub in kidney beans for pinto beans, but outside of that, stuck to the recipe. Maybe some more salt than and I made some quinoa to accompany the dish. Did not make the optional sauce