Beet Greens, Spinach, Kidney Beans

September 20, 2010

Cindy found this recipe on AllRecipes.com. I haven’t tried it yet but it looks easy and sounds very healthy.

Fresh Ingredients
1 small white onion, sliced
3 cloves garlic, crushed
2 cups baby spinach, coarsely chopped
1 bunch beet greens with stems, chopped

PantryFare
1 can kidney beans, drained with 1/4 cup liquid reserved
2/3 cup imitation bacon bits
1/2 cup red wine vinegar

Oils and Spices
2 T olive oil
salt to taste

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.

Thanks to truckersmom and AllRecipes.com!

Filed under: Recipes - Main Dish

Tags: beans, beet greens, easy, onion, spinach