beet greens and baby spinach with red kidney beans

Ingredients

• Servings: 4
• 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 vinegar
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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 vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. season to taste with salt.