Beet Greens and Baby Spinach with Red Kidney Beans recipe
All Recipes 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 caloriescarbohydrate: 27.3 gcholesterol: : -fat: 12.1 gfiber: 9.6 gprotein: 12.9 gsaturatedFat: 1.7 gservingSize: -sodium: 599 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Beet Greens and Baby Spinach with Red Kidney Beans
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.