Name: Beet Greens and Baby Spinach with Red Kidney Beans
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Kidney beans, juice drained and reserved - 1 (15 ounce) can; Olive oil - 2 tablespoons; White onion, sliced - 1 small; Garlic, crushed - 3 cloves; Baby spinach, coarsely chopped - 2 cups; Beet greens and stems, roughly chopped - 1 bunch; Imitation bacon bits, or to taste - ⅔ cup; Red wine vinegar - ½ cup; Salt to taste - ½ cup

Ingredients for - Beet Greens and Baby Spinach with Red Kidney Beans

1. Kidney beans, juice drained and reserved 1 (15 ounce) can

2. Olive oil 2 tablespoons

3. White onion, sliced 1 small

4. Garlic, crushed 3 cloves

5. Baby spinach, coarsely chopped 2 cups

6. Beet greens and stems, roughly chopped 1 bunch

7. Imitation bacon bits, or to taste ⅔ cup

8. Red wine vinegar ½ cup

9. Salt to taste ½ cup

How to cook deliciously - Beet Greens and Baby Spinach with Red Kidney Beans

1 . Stage

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

2 . Stage

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.