Shredded collard greens, baked sweet potato and pinto beans with paprika-buttermilk dressing from Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (page 39) by Hetty McKinnon

  • buttermilk
  • cilantro
  • sour cream
  • collard greens
  • limes
  • paprika
  • sweet potatoes
  • smoked paprika
  • cooked pinto beans
  • toasted sunflower seeds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cavolo nero or kale for collard greens, and cooked red kidney beans or cooked borlotti beans for cooked pinto beans.

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