BEET GREENS AND BABY SPINACH WITH RED KIDNEY BEANS

Beet Greens and Baby Spinach with Red Kidney Beans image

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.

Provided by truckersmom

Time 40m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 27.3 g, Fat 12.1 g, Fiber 9.6 g, Protein 12.9 g, SaturatedFat 1.7 g, Sodium 599 mg, Sugar 0.9 g