Credit for this one goes to Amy Katz at Veggies Save The Day
Loaded with lemon and garlic, this sauteed spinach and white
beans skillet brings tender greens and creamy beans together perfectly. It's a
delicious vegan side that comes together in about 15 minutes. This dish also features
lemon zest for extra pop, so fresh is best.
Enjoy it warm or cold alongside pasta, grains, or potatoes.
Or make it a simple standalone meal with a side of warm crusty bread.
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 15 oz cans white beans - cannellini, great northern, or navy) - rinsed and drained
- 8 oz baby spinach - stems removed
- 2 tbsp lemon juice - go fresh so you have the needed zest
- 1 tbsp lemon zest
- salt and pepper to taste
Heat the olive oil in a large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds.
Add the white beans and give them a quick stir to combine with the garlic.
Add the spinach. Saute, stirring frequently, until the spinach is soft and reduced in size, and the beans are heated through.
Remove the skillet from the heat. Stir in the lemon zest and lemon juice. Taste and add salt and pepper, as desired. Enjoy hot or cold.
Blessed be… and happy cooking!