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Beet Greens and Baby Spinach with Red Kidney Beans
Beet Greens and Baby Spinach with Red Kidney Beans
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Tangy kidney bean salad with beet greens, spinach, imitation bacon, and red wine vinegar. Delicious and savory side dish!
Ingredients:
  • 1 (15 ounce) can kidney beans, juice drained and reserved
  • 1 small white onion, sliced
  • 3 cloves garlic, crushed
  • 2 cups baby spinach, coarsely chopped
  • 1 bunch beet greens and stems, roughly chopped
  • 0.66666668653488 cup imitation bacon bits, or to taste
  • 0.5 cup red wine vinegar
  • salt to taste
Instructions:
  • Set aside the beans, keeping 1/4 cup of the liquid.
  • In a skillet over medium heat, sauté onion in olive oil until translucent and slightly browned, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Toss in spinach and beet greens, covering the pan to wilt the leaves, approximately 2 minutes. Sprinkle bacon bits over the mixture. Stir in kidney beans with liquid and cook for 2 minutes, stirring occasionally. Incorporate red wine vinegar and simmer until the greens are tender and the liquid reduces, about 5 minutes. Season with salt to taste before serving.

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