Heat the oil in a large skillet over medium high. Add the garlic, onion, cumin, and smoked paprika and cook, stirring occasionally, until the onion begins to soften, 3-4 minutes. Add the greens and 1 cup water and cook, stirring occasionally, until the greens are wilted and bright green, 6-7 minutes.
Add the salt, cayenne, tomatoes and squash, cover and simmer until the squash is tender, about 20 minutes. Stir in the black beans and cook 2 minutes to heat through.
321 calories, 15 g protein, 59 g carbohydrates, 19 g fiber, 4 g fat, 1 g saturated fat, 951 mg sodium