Description
A comforting and nourishing stew made with black beans butternut squash, and collard greens, perfect for weeknight dinners.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 medium butternut squash, peeled and cubed
- 4 cups collard greens, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, warm a drizzle of olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the mixture becomes translucent and aromatic.
- Toss in the cubed butternut squash and cook for about five minutes, allowing it to start softening.
- Mix in the black beans, chopped collard greens, vegetable broth, cumin, smoked paprika, salt, and pepper.
- Bring everything to a boil. Then reduce the heat, cover, and let it simmer for 20-25 minutes until the squash is tender, and the collard greens are perfectly cooked.
- Adjust your seasoning if necessary, serve hot, and enjoy!
Notes
Feel free to swap collard greens for kale or spinach. For a thicker stew, blend a portion and stir back in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg