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Black Bean Butternut Squash, and Collard Greens Stew

A hearty and nourishing stew packed with flavors and nutrients, perfect for chilly evenings or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: American, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup black beans (canned or cooked) Use cooked black beans if preferred.
  • 2 cups butternut squash (peeled and cubed) Roasting can enhance the flavor.
  • 2 cups collard greens (chopped) Kale or spinach can be used as substitutes.
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 4 cups vegetable broth Use low-sodium broth if preferred.
  • 1 teaspoon cumin
  • to taste salt and pepper
  • as needed tablespoon Olive oil for cooking

Method
 

Cooking
  1. In a large pot, start by heating olive oil over medium heat.
  2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant.
  3. Stir in the butternut squash and let it cook for about five minutes, allowing it to soften.
  4. Incorporate the black beans, collard greens, vegetable broth, cumin, salt, and pepper into the pot.
  5. Bring the mixture to a boil, then reduce the heat. Let it simmer for 20-30 minutes, until both the squash and collards are tender.
  6. Serve warm and enjoy the comforting flavors!

Notes

Garnish with fresh herbs like cilantro or parsley. Serve with crusty bread or steamed rice. Consider adding sour cream or feta for extra richness.