Sautéed Beet Greens and Spinach with Kidney Beans

Follow our step-by-step guide on how to make Sautéed Beet Greens and Spinach with Kidney Beans.

1. Step 1

   Start by draining the kidney beans, but don’t toss that liquid just yet—set aside about a quarter cup for later use.

2. Step 2

   Now, let’s get cooking! In a skillet, warm up some olive oil over medium heat.

3. Step 3

   Once it’s shimmering, toss in your sliced onion.

4. Step 4

   Sauté the onion until it turns translucent and begins to brown, which should take around eight minutes.

5. Step 5

   The aroma will be delightful! Next, add in the crushed garlic and let it cook for another minute until it fills your kitchen with a wonderful fragrance.

6. Step 6

   Now it’s time to introduce some greens! Add the chopped spinach and beet greens to the skillet.

7. Step 7

   Partially cover the pan and let them cook for about two minutes, just until they start to wilt.

8. Step 8

   This is where the magic happens! Sprinkle the imitation bacon bits over the greens and give everything a good stir to combine those flavors.

9. Step 9

   Now, gently fold in the kidney beans along with that reserved liquid.

10. Step 10

    Stir the mixture often and let it cook for about two minutes, allowing the beans to warm through.

11. Step 11

    To brighten up the dish, mix in some red wine vinegar and keep cooking until the pan juices reduce and the greens are tender, which should take about five more minutes.

12. Step 12

    Finally, season with salt to taste, and there you have it—a delicious, hearty dish that’s bursting with flavor! Enjoy every bite!.