Beet Greens, Spinach, Kidney Beans

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!

Leave a Comment September 20, 2010

Beet Greens and Fava Bean Puree

Fresh Ingredients
Beet greens and stems, chopped
1 small portabello mushroom
1 clove garlic
2 T pesto

PantryFare
1 cup dried fava beans

Spices and Oils
1/8 cup olive oil
1 T plum vinegar
¼ tsp salt

Cook the fava beans 2 hours, until soft. Cool and peel the outside skins off to discard. Place beans, oil, garlic and pesto in food processor and puree. Add water as necessary to get a consistency that holds together, but just barely.
Steam the beet greens and mix in bowl with salt and vinegar. Sautee the mushrooms and add to the greens. Heat the fava puree and plate together, either adjacent or with a bed of the pureed beans.

Be healthy!

Leave a Comment April 30, 2010