Spinach with Beans and Bacon

    40 minutes

    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!

    70 people made this

    Serves: 2 

    • 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

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Fry or microwave the bacon till crispy then leave to drain on paper towels.
    2. 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.
    3. Stir in the bacon and cannellini beans. Cook partially covered for 5 more minutes, until the flavours have combined and the greens are tender.

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    Reviews in English (74)


    This is a great and easy way to use up the greens from your fresh beets. I did make a couple of changes: 1. I rendered the bacon in a pan and used some of the leftiver fat to cook the onions in. 2. At the end, I added a splash of balsamic vinegar, which really seemed to brighten up all the flavors. 3. I served with a sprinkling of freshly grated parm over each bowl.  -  11 Jul 2009  (Review from Allrecipes USA and Canada)


    Awesome! My husband INHALED this! He said it reminded him of his grandma's cooking (she's very southern and used to make him collard greens, white beans and ham). I couldn't find beet greens, so I used 2 bunches of kale. I also used 5 slices of pancetta since I can only find the paper-thin stuff. I also added some fresh ground pepper. Excellent for a light and healthy dinner. Thanks very much!  -  06 Aug 2009  (Review from Allrecipes USA and Canada)


    Wonderful success with my older parents. I am the designated greens cooker (usually collards) for family dinners. I thought I would try this "greens and beans" recipe as a change. It was a major success. They not only wanted the recipe but took home the little that was left in "people bags". Easy and delicious. And "greens and beans" was a catchy name they liked too. I briefly cooked the onions in the olive oil. A dash of your favorite hot pepper vinegar will brighten up the greens but I elected to just put the bottle on the table and let each adjust for their taste.  -  13 Jul 2009  (Review from Allrecipes USA and Canada)