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Greens and Black Beans

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This big bowl is hearty, fresh and nourishing. Serve these greens and beans as a light lunch or stuffed in a tortilla with roasted veggies.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon juice
  • 1 clove garlic, finely chopped
  • Pinch smoked paprika
  • Pinch sea salt
  • 1 large bunch kale or collard greens, stems trimmed, coarsely chopped (about 6 cups)
  • 1/4 cup vegetable or chicken stock
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 ripe avocado, halved, cut into cubes
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup plain Greek yogurt
  • Lemon wedge and smoked paprika, for garnish

Instructions

  1. In a large bowl, whisk together the oil, lemon juice, garlic, paprika and salt in a large bowl; set aside.
  2. In a large skillet, add the kale, 1/4 cup vegetable stock and cook over medium heat. Cover and cook for 5 to 7 minutes or until tender, vibrant.
  3. Add the black beans to the skillet with the kale and cook uncovered for an additional 3 to 4 minutes, stirring frequently until hot and liquid has evaporated. Spoon the greens and black beans into the bowl with the dressing. Add the avocado and pepitas and toss to coat. Spoon onto a serving platter and top with a dollop of yogurt and a sprinkling of smoked paprika.

Nutrition

Find it online: https://www.bourbonandhoney.com/greens-black-beans/