Pinto Beans With Greens

"This is a healthy, tasty recipe. I prefer kale over collard greens."
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  • Remove stems from greens, rinse well and chop into large pieces.
  • Saute onion in water or a little bit of olive oil in large pan over medium low heat for 5 minutes, stirring frequently.
  • Add garlic and continue to saute for another minute.
  • Add vegetable stock, tomatoes, pinto beans and greens and simmer until they are tender, about 15 minutes.
  • Season with salt and pepper. Remove from heat and stir in olive oil and lemon juice. Serve hot.

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  1. 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.
  2. Loved it! Edited to say that I've made it again and still loved it. Thanks again PdxBarb!
  3. 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!
  4. 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!!!


I live in beautiful Portland Oregon with my partner. I try to live frugally and eat healthy. I cook a lot and bake a lot. Over the last 2-3 years I've read a lot on diet, nutrition, healthy eating and healthy living. I've slowly changed over to non-toxic hand soap, toothpaste, and cleaning supplies. I also don't buy things with high fructose corn syrup, artificial sweeteners or colors or any type of MSG. We eat mostly whole wheat breads and no cookies or donuts. I gave up drinking diet anything and colas of all sorts on May 25, 2006. I have two current favorite cookbooks. One is called "Vegan with a Vengeance" by Isa Chandra Moskowitz and the other is "Table for Two" by Joanne Stepaniak. From VwaV I found a great way to make brussels sprouts, which before I could never stand. Also pizza sauce, a great pizza dough, a chickpea broccoli casserole and wonderful peanut butter oatmeal cookies. From Table for Two, I got the 1000 island dressing recipe I use for salad dressing. Also a non dairy potato corn chowder.
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