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.

Step: 1

Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.

Step: 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.

Per Serving: 264 calories; protein 12.9g; carbohydrates 27.3g; fat 12.1g; sodium 599mg.

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One make sure is also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .