Beet Greens and Baby Spinach with Red Kidney Beans recipe

All Recipes Best Recipe Side Dish Vegetables Greens

Ingredients

1 (15 ounce) can kidney beans, juice drained and reserved
2 tablespoons olive oil
1 small white onion, sliced
3 cloves garlic, crushed
2 cups baby spinach, coarsely chopped
1 bunch beet greens and stems, roughly chopped
⅔ cup imitation bacon bits, or to taste
½ cup red wine vinegar
salt to taste

Nutrition Info

264.1 calories
carbohydrate: 27.3 g
cholesterol: : -
fat: 12.1 g
fiber: 9.6 g
protein: 12.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 599 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.

  2. Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes, stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.

Recipe Yield

4 servings

Recipe Note

I found a 'Greens with Cannellini Beans and Pancetta' recipe and didn't have all the ingredients, so I compromised and came up with this recipe. A Big 'Thank You' to Diana Moutsopoulos, for sharing her recipe with everyone.

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