Beet Greens and Baby Spinach with Red Kidney Beans

I found a 'Greens with Cannellini Beans and Pancetta' recipe and didn't have all the ingredients, so I compromised and came up with this recipe. A Big 'Thank You' to Diana Moutsopoulos, for sharing her recipe with everyone.

Print Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1045.1 kcal

Equipment

1 Large Skillet with Lid Essential for sautéing and wilting greens.
1 Chef's knife For chopping onion, garlic, beet greens, and spinach.
1 Cutting Board For safe and efficient ingredient preparation.
1 Measuring Spoons For accurate measurement of olive oil, vinegar, and salt.

Ingredients

Main

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
⅔ cup imitation bacon bits or to taste
½ cup red wine vinegar
salt to taste

Instructions

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

Notes

To elevate this dish, consider using fresh pancetta or real bacon lardons instead of imitation bits; render them first to release their fat, then sauté the onions in that flavorful oil. Ensure you don't overcook the greens; they should be tender-crisp, not mushy, to retain their vibrant color and nutrients. The red wine vinegar provides a crucial acidic balance; adjust to taste, but allow it to reduce slightly to mellow its sharp edge and concentrate flavor. For an extra layer of umami, a splash of vegetable broth could replace some of the bean liquid. A final drizzle of high-quality extra virgin olive oil before serving can also enhance the overall richness.