Vegan Collard Greens Peppers and Pinto Beans
Packed with vibrant flavors, this Vegan Collard Greens, Peppers, and Pinto Beans recipe is a hearty, nutrient-rich dish that shines as a comforting side or a plant-based main course. Tender ribbons of fresh collard greens pair beautifully with sweet bell peppers, creamy pinto beans, and a medley of smoky spices like paprika and cumin. Slowly simmered in vegetable broth for maximum flavor, this dish is finished with a splash of tangy lemon juice to brighten every bite. Perfectly balanced and easy to make, it’s a gluten-free, dairy-free option that’s ideal for weeknight dinners or meal prep. Serve it over rice or quinoa for a filling vegan meal that’s irresistibly flavorful and loaded with wholesome ingredients.
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Recipe Information
Ingredients
- 1 bunch collard greens
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 3 cloves garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 cups pinto beans (cooked or canned)
- 1 cup vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Wash the collard greens thoroughly under running water. Remove the tough stems and slice the leaves into thin ribbons.
Dice the onion and bell peppers into small pieces. Mince the garlic cloves.
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until translucent.
Add the bell peppers and garlic to the skillet and cook for another 2-3 minutes, stirring occasionally.
Stir in the smoked paprika and cumin, allowing the spices to toast for about 1 minute to release their flavors.
Add the collard greens to the pan a few handfuls at a time, stirring to wilt them down before adding more.
Once all the greens are wilted, add the pinto beans and vegetable broth. Stir well to combine.
Season the mixture with salt, black pepper, and red pepper flakes (if using).
Cover the pan and simmer the dish over low heat for 20-25 minutes, stirring occasionally, until the collard greens are tender and the flavors are well combined.
Remove from heat and stir in the lemon juice for a bright, tangy finish.
Serve warm as a side dish or over rice or quinoa for a satisfying main course.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 18.1 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3291 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
