1/2teaspoonsaltplus a little extra for cooking the onions
1poundwashed and dried collard greenssliced into ribbons (about 1 large bunch)
3cupscooked pinto beans2 cans pinto beans, drained and rinsed
Dash crushed red pepper
Tahini drizzle (optional):
1small garlic clovefinely minced
Black pepper to taste
Heat the olive oil in a large saute pan or skillet (ideally something with a lid) over medium heat. Add the onion and give it a little pinch of salt. Cook for 7-8 minutes, stirring frequently, or until the onion is soft, clear, and lightly golden. Add the garlic, paprika, and the 1/2 teaspoon salt. Cook for 2 more minutes.
Add the collards and broth. Cover the pan and allow the collards to wilt down (you might have to do this in batches). Reduce the heat to medium low, uncover the pan, and cook the collards, stirring every so often, for about 10 minutes. Stir in the pinto beans and a dash of red pepper. Season to taste.
If you'd like to make the tahini drizzle, whisk together all of the ingredients while the collards cook.
To serve, divide the greens and beans into bowls and drizzle with the tahini (if using). You can also scoop them onto a bed of cooked whole grains (brown rice is especially nice), or toast. Enjoy!
Leftovers will keep for up to 3 days in the fridge.