Beet Greens and Baby Spinach with Red Kidney Beans

Beet Greens and Baby Spinach with Red Kidney Beans

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  truckersmom

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (5)

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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 onions and garlic. It's a nice change from the typical 3 bean salad or baked beans recipe



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. (instead of imitation bacon bits) I cooked chopped up bacon in the first step and drained most of the fat. I then cooked the onion and garlic in the remaining tablespoon of bacon fat. The sauce was a bit too sharp for our taste so I added 1 teaspoon of sugar. This was a very nice dish that I will make again. I would be inclined to use all beet greens in the future just for their flavor and texture. Thanks so much for sharing a very good recipe truckersmom!



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, and that made it, we put it in the food processor and it made a great bean dip!

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Amount Per Serving (4 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 27.3 g
  • 9%
  • Protein
  • 12.9 g
  • 26%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 696 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

Simple and Delicious Beet Greens


next recipe:

Jessica's Red Beans and Rice