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.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Wash the collard greens thoroughly under running water. Remove the tough stems and slice the leaves into thin ribbons.

Step 2

Dice the onion and bell peppers into small pieces. Mince the garlic cloves.

Step 3

Heat the olive oil in a large skillet or Dutch oven over medium heat.

Step 4

Add the diced onion and sauté for 3-4 minutes, or until translucent.

Step 5

Add the bell peppers and garlic to the skillet and cook for another 2-3 minutes, stirring occasionally.

Step 6

Stir in the smoked paprika and cumin, allowing the spices to toast for about 1 minute to release their flavors.

Step 7

Add the collard greens to the pan a few handfuls at a time, stirring to wilt them down before adding more.

Step 8

Once all the greens are wilted, add the pinto beans and vegetable broth. Stir well to combine.

Step 9

Season the mixture with salt, black pepper, and red pepper flakes (if using).

Step 10

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.

Step 11

Remove from heat and stir in the lemon juice for a bright, tangy finish.

Step 12

Serve warm as a side dish or over rice or quinoa for a satisfying main course.

Nutrition Facts

Serving size	(1610.6g)

Amount per serving	% Daily Value*
Calories	1108.0

Total Fat 36.6g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 2683.1mg	0%
Total Carbohydrate 158.1g	0%
Dietary Fiber 53.3g	0%
Total Sugars 18.1g
Protein 47.0g	0%

Vitamin D 0IU	0%
Calcium 833.5mg	0%
Iron 16.9mg	0%
Potassium 3290.8mg	0%

*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.

Source of Calories

Fat: 28.6%

Protein: 16.4%

Carbs: 55.0%