Pinto Beans & Collard Greens & Hungry Teens

Source: WorldsHealthiestFoods.com

• 1 onion, chopped
• 4 cloves garlic, chopped
• 1.5 lb collard greens
• 3 T. vegetable broth, plus ½ c. later
• 15 oz can of diced tomatoes, drained
• 15 oz can of pinto beans, drained
• 2 T. lemon juice
• 1 T. olive oil
• sale and pepper

1. Remove stems from collard greens, rinse and chop into narrow ribbons.
2. Heat 3 T vegetable broth in large saute pan.  When the broth begins to steam, add onions and saute for 3 minutes.
3. Add garlic and saute for another minute.
4. Add ½ c. vegetable broth, tomatoes, and pinto beans to the onions and garlic mixture and bring to a boil.  Add collard greens and simmer for 5 minutes.  Season with salt and pepper.
5. Remove from heat and stir in olive oil and lemon juice.  Serve hot.

Serves 4

From July 24, 2009 Fox & Fawn Farm Newsletter