Beet Greens and Baby Spinach with Red Kidney Beans |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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:
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.
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