Spicy Beans And Greens

• 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

1. 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.
2. 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.

chicken broth, ground cumin, ground coriander, hot chili powder, oregano, onion, garlic, pinto beans, pine nuts

Taken from www.myrecipes.com/recipe/spicy-beans-greens (may not work)