Roasted beets, beet greens with kidney beans and bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 sliced roasted beets1 15 ounce can kidney beans, or white beans, 2 tbsp olive oil1 medium onion, sliced thin.3 cloves garlic, crushed2 cups beet greens or spinach, roughly chopped4 slices cooked bacon, chopped1/2 cup red wine vinegar.Salt/pepper to taste
Drain beans, reserve liquid. Set aside.
Heat olive oil, saute onion, stir in garlic, cook 1 minute medium heat . . Stir in beet greens, beats, cook until leaves wilt, sprinkle on bacon bits, stir in kidney beans with liquid, cook 2 minutes, stirring often. Mix in the red wine vinegar and cook until the pan juices reduce and the geens are tender, about 5 more minutes . . season to taste.
Serving Size: makes approx 4 1c servings
Number of Servings: 4
Recipe submitted by SparkPeople user MJCIMICATO.
Heat olive oil, saute onion, stir in garlic, cook 1 minute medium heat . . Stir in beet greens, beats, cook until leaves wilt, sprinkle on bacon bits, stir in kidney beans with liquid, cook 2 minutes, stirring often. Mix in the red wine vinegar and cook until the pan juices reduce and the geens are tender, about 5 more minutes . . season to taste.
Serving Size: makes approx 4 1c servings
Number of Servings: 4
Recipe submitted by SparkPeople user MJCIMICATO.
Nutritional Info Amount Per Serving
- Calories: 293.1
- Total Fat: 10.7 g
- Cholesterol: 5.4 mg
- Sodium: 312.8 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 9.4 g
- Protein: 13.9 g
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