Spicy Beans and Greens

Oxmoor House
Multiple spices and chili powder give these fresh greens and beans a punch of flavor. Plus, they're the perfect quick and easy side for any meal.
4 servings (serving size: 1 1/2 cups)


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1 (16-ounce) package fresh turnip greens
2 cups fat-free, less-sodium chicken broth, divided
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon hot chili powder
3/4 teaspoon dried oregano
1 cup finely chopped onion
2 garlic cloves, minced
2 (16-ounce) cans pinto beans, rinsed and drained
1/4 cup pine nuts, toasted


Prep: 6 Minutes
Cook: 17 Minutes

Combine greens and 1/2 cup broth in a large microwave-safe bowl; cover with plastic wrap, and vent. Microwave at HIGH 8 to 10 minutes or until tender; drain well.

Combine cumin, coriander, and chili powder in a large nonstick skillet; place over medium-low heat. Cook, stirring constantly, 2 minutes or until fragrant. Add remaining broth, oregano, onion, and garlic; bring to a simmer and cook 5 minutes. Stir in beans; cook 2 minutes. Stir in greens. Spoon onto plates; top each serving with 1 tablespoon pine nuts. Serve immediately.

Created date

April 2008

Nutritional Information

Calories 228
Caloriesfromfat 25 %
Fat 6.3 g
Satfat 1 g
Monofat 1.9 g
Polyfat 2.4 g
Protein 12.7 g
Carbohydrate 33.8 g
Fiber 11.9 g
Cholesterol 0.0 mg
Iron 4.7 mg
Sodium 760 mg
Calcium 304 mg