Beet Greens and Green Beans with Tomato and Onion

2 tablespoons olive oil

½ small yellow onion, chopped

1 cup fresh green beans, trimmed

2 cups chopped beet greens

1 small tomato, chopped

1 large clove garlic, minced

¼ teaspoon ground thyme

⅛ teaspoon red pepper flakes

¼ cup water

2 tablespoons cider vinegar

sea salt to taste

ground black pepper to taste

Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until browned, about 10 minutes. Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted. Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper.