Beet Greens and Baby Spinach with Red Kidney Beans

Name: Beet Greens and Baby Spinach with Red Kidney Beans
Total time: 40
Yield: 4
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

Recipe by truckersmom from allrecipes.com

Dinner,Side Dish 40 Mins.

Ingredients

4 servings

•

1 (15 ounce) can kidney beans, juice drained and reserved
•

2 tablespoons olive oil
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1 small white onion, sliced
•

3 cloves garlic, crushed
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2 cups baby spinach, coarsely chopped

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1 bunch beet greens and stems, roughly chopped
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⅔ cup imitation bacon bits, or to taste
•

½ cup red wine vinegar
•

salt to taste

Instructions

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.