Pinto Beans with Collard Greens

From the World's Healthiest Foods website, I got this wonderful recipe. The recipe calls for canned pinto beans but I used dried ones instead. To speed cooking time, beans have to be soaked overnight. Depending on the freshness of the beans, probably half an hour cooking will be enough. 

Being collards greens with an Andi score of 1000, this dish is full of nutrients. Also, it is saute with vegetable broths instead of oil. Olive oil is added at the end without being heated.


  • 1 medium-sized onion, chopped
  • 4 cloves garlic, chopped
  • 1½ lbs collard greens (about a bunch)
  • 3 TBS + ½ cup vegetable broth
  • 15 oz can of diced tomatoes, drained
  • 2 cups pinto beans  
  • 2 TBS lemon juice
  • 1 TBS olive oil
  • pepper to taste
Chop onion and garlic and let sit for 5-10 minutes to bring out their hidden health benefits. 

After remove stems from colllard greens, rinse and chop the greens. Let sit for 5-10 minutes. 

Heat 3 TBS vegetable broth in large sauté pan. When the broth begins to steam, add onions, and Healthy Sauté for 3 minutes. 

Add garlic and continue to sauté for another minute. 

Add 1/2 cup 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 pepper. 

Remove from heat and stir in olive oil and lemon juice. Serve hot.

Serves: 4
Pinto Beans with Collard Greens