Spinach and White Beans
Recently I brought you my favorite broccoli recipe. It was easy, nutritious, and I would bet tastier than any other broccoli you’d ever had.
Well, you can’t eat broccoli every day, despite its nutritious reputation. Sometimes you need to shake things up.
This is my other go-to veggie side. Its equally as easy as the broccoli and surprisingly delicious. I make this most often to accompany a very plain pasta dish (such as mac and cheese) that doesn’t give us any protein or veggies. This side dish does both!
Packed with nutrition, the spinach and beans get loads of flavor from the garlic and hint of nutmeg. The dish comes together in less time than it takes to make a box of mac and cheese, so its perfect for those busy nights.
If you have a big family, I would double or triple this recipe. My husband and I could almost eat this whole batch in one sitting (but we’re kind of pigs).
Even if you think you don’t like spinach, give this a try. I think you’re going to be really surprised!
2 tablespoons extra virgin olive oil
3 to 4 garlic cloves, chopped
1 10oz box frozen chopped spinach
1 14 oz can white beans (like cannellini or great northern), rinsed and drained
Salt and freshly ground black pepper
Defrost the spinach in the microwave according to package directions. Place in a kitchen towel and wring it of excess moisture.
Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the beans then the spinach, breaking it up as you add it to the pan. Season with nutmeg, salt and pepper. Serve hot.
Adapted from Rachael Ray Express Lane Meals