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Greens and Black Beans

This recipe was born out of necessity. A weak moment of hanger, a nearly empty fridge, a well stocked pantry and poof we have a recipe for Green and Beans! It may start with humble ingredients but the simplicity of this recipe is what really makes it shine.

The kale (or collard greens, or spinach or whatever you have on hand) is brightened up with a squeeze of lemon and a dusting of smoked paprika.

A dollop of yogurt helps to balance the tang from the lemon but feel free to leave it out or top it with a poached egg instead – because everything is better topped with an egg!

Greens and Black Beans | BourbonandHoney.com -- This big bowl of Greens and Black Beans is hearty, fresh and nourishing. Serve it for a light lunch or stuffed it in a tortilla with roasted veggies.

The avocado adds a bit of fat to smooth out the flavors and between the fiber, protein and fat, you’ve got a bowl of healthy greens that have a bit of staying power to keep you going and turn even the hungriest of folks into a happy camper.

Greens and Black Beans | BourbonandHoney.com -- This big bowl of Greens and Black Beans is hearty, fresh and nourishing. Serve it for a light lunch or stuffed it in a tortilla with roasted veggies.

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Greens and Black Beans

Print Recipe

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.

  • Author: Kristen Olson
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x

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

  • Serving Size: 1 Serving
  • Calories: 232
  • Sugar: 4g
  • Sodium: 230mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Carbohydrates: 20g
  • Fiber: 11g
  • Protein: 12g
  • Cholesterol: 1mg

Did you make this recipe?

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Greens and Black Beans | BourbonandHoney.com -- This big bowl of Greens and Black Beans is hearty, fresh and nourishing. Serve it for a light lunch or stuffed it in a tortilla with roasted veggies.

What’s your favorite way to serve sautéed greens?

Here are a few more recipes packed with greens…
Garlic Ginger Collard Greens with Eggs and Feta from Local Milk
Wilted Honey Butter Kale from A Spicy Perspective
Collard Greens with Dumplings from The Kitchn

Or, try this recipe for Sautéed Beet Greens from yours truly!Sautéed Beet Greens | BourbonandHoney.com

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