1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon salt, plus a little extra for cooking the onions
1 cup vegetable broth
1 pound washed and dried collard greens, sliced into ribbons (about 1 large bunch)
3 cups cooked pinto beans (2 cans pinto beans, drained and rinsed)
Dash crushed red pepper
¼ cup tahini
¼ cup water
2 tablespoons lemon juice
¼ teaspoon salt
1 small, crushed garlic cove
Black pepper to taste