AZ Health Zone/ Dinner/ Lunch

Greens and Beans

Greens and Beans

AZ Health Zone
Course Dinner, Lunch
Cuisine American
Servings 6


  • Cutting Board
  • Knife
  • Medium Pot
  • Stove
  • Stirring Spoon


  • Ingredients
  • 1 tablespoon canola oil
  • ½ cup onions diced
  • cup sweet potatoes peeled and diced
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • ½ teaspoon paprika dried, ground
  • ½ teaspoon cinnamon dried and ground
  • ½ teaspoon ginger dried and ground
  • 1 teaspoon thyme dried, ground
  • 5 cups packed collard greens raw, stems removed, chopped into long thick strips
  • ¼ cup salsa
  • 2 cups water


  • Directions
  • Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
  • Heat oil in a medium pot on medium-high. Add onions and sweet potatoes; saute until onions are soft.
  • Add garbanzo beans and dried spices. Continue cooking and stir frequently.
  • Add collard greens and cook for 1 minute, stirring frequently. Add salsa and 1 cup of water and bring to a boil.
  • Reduce heat to medium. Cover and simmer for 25-30 minutes until thickened and sweet potatoes are soft.
  • Remove from heat and serve.


Nutrition Facts (Per Serving)
calories, 163; carbohydrate, 27 g; protein, 6 g; total fat, 5 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 2 mg; fiber, 2 g; total sugars, 1 g; sodium, 235 mg; calcium, 142 mg; folate, 76 mcg; iron, 10 mg; percent calories from fat, 27%.
Makes 6 servings, ⅔ cup each.
Keyword Collard Greens, Garbanzo Beans

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