READY IN 40 mins

Beet Greens and Baby Spinach with Red Kidney Beans

Read Reviews (4)

"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." — truckersmom

Directions

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

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Feb 11, 2011

I made something very similar to this but added a bit of brown sugar and used less vinegar. I aso used a piece of real bacon instead of imitation bacon, cooking it in the pan before cooking the onions and garlic. It's a nice change from the typical 3 bean salad or baked beans recipe

—Cindy

See full review »

Jan 31, 2012

This was very flavorful and full of different textures. I had to make one change. I was out of red wine vinegar so I used white balsamic vinegar. By choice, I used 2 slices of fresh bacon. (instead of imitation bacon bits) I cooked chopped up bacon in the first step and drained most of the fat. I then cooked the onion and garlic in the remaining tablespoon of bacon fat. The sauce was a bit too sharp for our taste so I added 1 teaspoon of sugar. This was a very nice dish that I will make again. I would be inclined to use all beet greens in the future just for their flavor and texture. Thanks so much for sharing a very good recipe truckersmom!

—mauigirl.. Intermediate not a

See full review »

4 Ratings

See other versions of this recipe!

Mar 18, 2012

This was a good idea, but using 1/4 cup of balsamic vinegar may be a better idea. The vinegar taste overwhelmed the rest of the flavors. My husband overcooked to try and reduce down the vinegar, and that made it mushy...so, we put it in the food processor and it made a great bean dip!

—JAXNURSE

See full review »

Apr 23, 2013

SORRY BUT THIS WAS NOT FOR ME. I THINK THIS WOULD BE GOOD WITH REAL BACON BUT THE IMITATION BITS WERE SO SALTY, AND I ONLY USED 1/3 CUP. THEY TASTED VERY ODD WITH THE VINEGAR.

—Sarah

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Red Kidney Beans (Rajma)

Beet Greens and Green Beans with Tomato and Onion

Curried Mustard Greens with Kidney Beans

Kidney Beans and Corn

Kashmiri-Style Kidney Beans with Turnips

Jessica's Red Beans and Rice

Simple and Delicious Beet Greens

Navy Beans and Greens with Bacon and Garlic

Chuckwagon Beans

Red Beans and Rice with SPAM(R)

Nutrition

Calories
264 kcal
13%

Carbohydrates
27.3 g
9%

Cholesterol
0 mg
0%

Fat
12.1 g
19%

Fiber
9.6 g
38%

Protein
12.9 g
26%

Sodium
696 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beet Greens and Baby Spinach with Red Kidney Beans

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 264
Calories from Fat: 109

% Daily Value *
Total Fat 12.1g 19 %
Saturated Fat 1.7g 9 %
Cholesterol 0mg 0 %
Sodium 696mg 28 %
** Potassium 306mg 9 %
Total Carbohydrates 27.3g 9 %
Dietary Fiber 9.6g 38 %
Protein 12.9g 26 %
Sugars 0.9g
** Vitamin A 59 %
** Vitamin C 20 %
** Calcium 12 %
** Iron 26 %
** Thiamin 15 %
** Niacin 6 %
** Vitamin B6 8 %
** Magnesium 17 %
** Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.