Beet Greens and Baby Spinach with Red Kidney Beans

Beet Greens and Baby Spinach with Red Kidney Beans

truckersmom 0

"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."


40 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.
  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.
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  1. 6 Ratings


I made something very similar to this but added a bit of brown sugar and used less vinegar. I aso used a piece of real bacon instead of imitation bacon, cooking it in the pan before cooking the ...

This was very flavorful and full of different textures. I had to make one change. I was out of red wine vinegar so I used white balsamic vinegar. By choice, I used 2 slices of fresh bacon. (inst...

This was a good idea, but using 1/4 cup of balsamic vinegar may be a better idea. The vinegar taste overwhelmed the rest of the flavors. My husband overcooked to try and reduce down the vinegar...