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Beet Greens and Baby Spinach with Red Kidney Beans and Bacon Bits

By: truckersmom

"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."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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
2/3 cup imitation bacon bits, or to taste
1/2 cup red wine vinegar
salt to taste

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.