White Beans and Spinach in a Pan

photo 2 (4) photo 1 (2) photo 1 photo 2 (2)I made the Maple Dijon Salmon and I was in the mood for spinach so I made this as my side dish. It was so totally delicious with the salmon served on the side . I didn’t feel like making or eating another salad, so I used baby spinach and cannellini beans right from the can. Total cooking time was under 10 minutes. Of course I ate this alone because Joel would never touch spinach but that’s an old story by now one we are very used to hearing. His loss as I always say. If you like spinach and I very much do this is a delicious spin on just plain sautéed spinach. Beautiful brilliant ingredients go together to make a really delicious side dish to almost any meat or fish. Or serve with some quinoa or tofu as a vegetarian alternative. Enjoy!

Ingredients:

3 tablespoons of olive oil divided, 2 and then 1 when you add the beans

Kosher Salt and Freshly Ground Black Pepper to taste

15 ounce can of white beans, I used Cannelini Beans but you can use chick peas or any other white beans you would like, drained and rinsed.

1 lb. fresh spinach , I used baby spinach because I really like it. Wash and dry the leaves.

Directions:

In a large nonstick skillet heat 2 tablespoons of olive oil on medium-high. Add spinach and toss gently. Once the spinach wilts. Lower the heat to a medium-low heat, then add the beans and another 1 tablespoon of olive oil. Season to taste with salt and pepper. Serve. If not serving immediately you’ll just heat it up right before serving. Yum.

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s