Spicy beans & greens stew

2–4

Prep 5 min

Cook 35 min

Serves 6

Scan to get your exact PersonalPoints™ value A plant-based source of calcium and iron, collard greens are a nutritional marvel packed with vitamins C, A, E, and K. Pair collard greens with creamy white beans for protein and you have a vegan dish that’s perfect for brunch, lunch, or dinner (or even a snack).

1 tbsp olive oil 1 medium onion, thinly sliced ½ tsp crushed red pepper 4 medium garlic cloves, finely chopped 4 cups fat-free reduced-sodium vegetable stock 3 medium carrots, thinly sliced 2 large bay leaves ¾ tsp salt 8 cups coarsely chopped collard greens (about 12 oz) 2 (15-oz) cans cannellini beans, rinsed and drained

1. In a Dutch oven, heat the oil on medium. Add the onion and red pepper and cook until the onion is golden, 5 to 8 minutes, stirring occasionally. Add the garlic and cook for 2 minutes, stirring frequently. 2. Stir in the stock, carrots, bay leaves, and salt. Bring to a boil over high heat. Stir in the collard greens and return to a boil. Reduce heat to medium-low. Cover and cook until the collards are tender, 20 to 25 minutes.

3. Stir in the beans. Cook, uncovered, over medium heat until the beans are heated through, about 5 minutes. Remove and discard the bay leaves. Divide stew among 6 bowls.

Per serving (1⅓ cups stew) 201 Cal, 4 g Total Fat, 1 g Sat Fat, 824 mg Sod, 30 g Total Carb, 4 g Sugar, 11 g Fib, 11 g Prot.

2-sentence recipe

Lentil hummus

In a food processor, pulse 1½ cups cooked lentils; 3 tbsp lemon juice; 2 tbsp each olive oil, tahini, and water; ¼ tsp ground cumin; and ½ tsp salt until very smooth. Serve with pita chips or raw vegetables.