Beet Greens and Baby Spinach with Red Kidney Beans Recipe

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

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.