Description
A quick and delicious recipe featuring spinach and white beans, perfect for a healthy meal.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth
- 1/4 cup heavy cream (or coconut milk for a vegan option)
- Salt and pepper to taste
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted.
- Stir in the white beans and vegetable broth, bringing the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the heavy cream (or coconut milk). Season with salt, pepper, and lemon juice, mixing well to combine.
- Cook for an additional 2-3 minutes until heated through. Remove from heat and garnish with fresh parsley before serving.
Notes
- For a vegan option, use coconut milk instead of heavy cream.
- Adjust the amount of red pepper flakes to control the heat level.
- This dish pairs well with crusty bread or over rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg