Sauteed Spinach and White Beans
Spinach meets olive oil and white beans in this yummy lunch or side dish. Popeye would definitely approve.
- 2 tablespoons olive oil
- 1 cup frozen chopped onion
- 1 tablespoon bottled minced garlic
- 2 15-ounce cans cannellini beans, rinsed and drained
- 2 tablespoons white wine vinegar
- 2 10-ounce packages fresh, washed baby spinach
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon pepper
In a large skillet over medium heat, heat the olive oil.
Add onion and garlic and cook until the onions are tender, about five minutes.
Add the beans and cook until heated through and slightly softened, about three minutes.
Add the vinegar and spinach (in batches if necessary), and cook for three minutes, stirring frequently until wilted.
Add the thyme, salt and pepper, stirring well to mix.
- White wine vinegar adds tangy flavor to the spinach. Red wine vinegar or sherry vinegar can be substituted for a slightly different variation.
- Cooking a large amount of spinach is easy—just sauté it in batches. As it wilts, it creates room in your pan.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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