One of my flatmates used to make this for us for dinner a lot. Its a great dish that can be a main or side. I have used kale and silverbeet as well. If you don't have beetroot tops just make it up with more greens!
2 bacon rashers, chopped
1 1/2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, crushed
1 bunch spinach, roughly chopped
1 bunch beetroot greens/tops, roughly chopped
1 (400g) tin cannellini beans, drained
salt to taste
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Fry or microwave the bacon till crispy then leave to drain on paper towels.
In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more later). Partially cover the pan, and cook until the greens begin to wilt.
Stir in the bacon and cannellini beans. Cook partially covered for 5 more minutes, until the flavours have combined and the greens are tender.