beet-greens-and-baby-spinach-with-red.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "1 (15 ounce) can kidney beans, juice drained and reserved",
        "2 tablespoons olive oil",
        "1 small white onion, sliced",
        "3 cloves garlic, crushed",
        "2 cups baby spinach, coarsely chopped",
        "1 bunch beet greens and stems, roughly chopped",
        "2/3 cup imitation bacon bits, or to taste",
        "1/2 cup red wine vinegar",
        "salt to taste"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Beet Greens and Baby Spinach with Red Kidney Beans",
    "url": "http://allrecipes.com/recipe/215779/beet-greens-and-baby-spinach-with-red/"
}