Preheat oven to 400°F. Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks.
Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.
Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.
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|Serving Size: 1 Serving (643g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 36 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 884.1mg||30 %|
|Potassium 1930.4mg||51 %|
|Total Carbohydrate 93.9g||28 %|
|Dietary Fiber 25g||100 %|
|Sugars, other 68.9g|
|Protein 21.7g||31 %|
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Calories per serving: 479
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