Vegetarian Pasta Sauce with Artichokes and Greens

This vegetarian spaghetti sauce is a yummy combination of collard greens, artichoke hearts, garbanzo beans, and more. I came up with this one night while trying to figure out how to get my 18-month old son to eat healthy greens. He absolutely loved it! Serve over whole wheat pasta with Parmesan cheese.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 315 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons olive oil
• 1 (14.5 ounce) can Italian-style diced tomatoes
• ½ (15 ounce) can garbanzo beans, drained
• 3 large cloves garlic, minced
• ¼ teaspoon sea salt
• ½ large onion, diced
• 1 bunch collard greens - rinsed, trimmed and chopped
• 1 (6 ounce) can marinated artichoke hearts, undrained and chopped
• 2 cups pasta sauce (such as Prego®)

Recipe Instructions

Step 1

Heat olive oil in a deep skillet over medium heat; stir in onion. Saute until onion has softened and turned translucent, about 5 minutes. Add collard greens and garlic; cover and cook until greens are wilted, about 5 minutes.

Step 2

Add chopped artichoke hearts and liquid. Add pasta sauce, diced tomatoes, garbanzo beans, sugar, and salt. Bring to a simmer and cook until sauce is slightly reduced and collard greens are dark and tender, 10 to 15 minutes.