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Preheat the oven to 400°F.
Place potatoes on a large rimmed 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 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.