Beet Greens and Baby Spinach with Red Kidney Beans

Ingredients

• 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
• 2/3 cup imitation bacon bits, or to taste
• 1/2 cup red wine vinegar
• salt to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large skillet or pot over medium heat. Add the sliced onion and cook, stirring, for 5 minutes until softened.

2. Add the crushed garlic and cook for 1 minute until fragrant.

3. Add the chopped beet greens and stems and cook, stirring, for 4 minutes until they begin to wilt.

4. Add the chopped baby spinach and a splash of the reserved bean juice. Cover and cook for 3 minutes until the spinach collapses.

5. Stir in the drained kidney beans, the red wine vinegar, and the imitation bacon bits. Cook uncovered for 4 minutes, stirring, until heated through.

6. Season with salt to taste, adding more bacon bits if you like, and serve warm.