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Greens With Pinto Beans


  • Serves 6.


  • 1 pound fresh greens of choice (collard, spinach, kale, turnip)
  • 1 Tablespoon olive oil
  • 3 gloves garlic, minced
  • 3 whole green onions, finely chopped
  • 1 cup canned pinto beans
  • 1 teaspoon chili powder
  • Salt and pepper to taste


Rinse greens several times to make sure all dirt is removed. Steam greens in tightly covered pot until wilted. Drain greens and finely chop them. In large skillet, heat oil over medium heat. Add garlic and green onions and cook, stirring often, until onions are soft, about 3 minutes. Stir in greens, beans, and chili powder. Cover and cook over low heat for 5 minutes or until heated through. Season with salt and pepper.

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