Beet Greens and Baby Spinach with Red Kidney Beans
Description
A quick, easy side dish of kidney beans cooked with beet greens, spinach, imitation bacon bits, and red wine vinegar makes a tangy and savory side dish.
Ingredients
•
1 (15 ounce) can kidney beans, juice drained and reserved
•
2 tablespoons olive oil
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1 small white onion, sliced
•
3 cloves garlic, crushed
•
2 cups baby spinach, coarsely chopped
•
1 bunch beet greens and stems, roughly chopped
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2/3 cup imitation bacon bits, or to taste
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1/2 cup red wine vinegar
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salt to taste
Directions
1
Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.
2
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.