Ingredients: (NTT)

  • 1 tablespoon canola oil
  • ½ cup onions, diced
  • ⅔ cup sweet potatoes, peeled and diced
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • ½ teaspoon paprika, dried, ground
  • ½ teaspoon cinnamon, dried and ground
  • ½ teaspoon ginger, dried and ground
  • 1 teaspoon thyme, dried, ground
  • 5 cups packed collard greens, raw, stems removed, chopped into long thick strips
  • ¼ cup salsa
  • 2 cups water

Directions: (NTT)

  1. Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
  2. Heat oil in a medium pot on medium-high. Add onions and sweet potatoes; saute until onions are soft.
  3. Add garbanzo beans and dried spices. Continue cooking and stir frequently.
  4. Add collard greens and cook for 1 minute, stirring frequently. Add salsa and 1 cup of water and bring to a boil.
  5. Reduce heat to medium. Cover and simmer for 25-30 minutes until thickened and sweet potatoes are soft.
  6. Remove from heat and serve.

Nutrition Facts (Per Serving): (NTT)

calories, 163; carbohydrate, 27 g; protein, 6 g; total fat, 5 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 2 mg; fiber, 2 g; total sugars, 1 g; sodium, 235 mg; calcium, 142 mg; folate, 76 mcg; iron, 10 mg; percent calories from fat, 27%.

Makes 6 servings, ⅔ cup each.

Greens and Beans

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Greens and Beans
Dinner
Lunch
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Ingredients

  • 1 tablespoon canola oil
  • ½ cup onions, diced
  • ⅔ cup sweet potatoes, peeled and diced
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • ½ teaspoon paprika, dried, ground
  • ½ teaspoon cinnamon, dried and ground
  • ½ teaspoon ginger, dried and ground
  • 1 teaspoon thyme, dried, ground
  • 5 cups packed collard greens, raw, stems removed, chopped into long thick strips
  • ¼ cup salsa
  • 2 cups water

Directions

  1. Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
  2. Heat oil in a medium pot on medium-high. Add onions and sweet potatoes; saute until onions are soft.
  3. Add garbanzo beans and dried spices. Continue cooking and stir frequently.
  4. Add collard greens and cook for 1 minute, stirring frequently. Add salsa and 1 cup of water and bring to a boil.
  5. Reduce heat to medium. Cover and simmer for 25-30 minutes until thickened and sweet potatoes are soft.
  6. Remove from heat and serve.

Nutrition Facts (Per Serving)

calories, 163; carbohydrate, 27 g; protein, 6 g; total fat, 5 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 2 mg; fiber, 2 g; total sugars, 1 g; sodium, 235 mg; calcium, 142 mg; folate, 76 mcg; iron, 10 mg; percent calories from fat, 27%.

Makes 6 servings, ⅔ cup each.