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Sautéed Spinach With White Beans And Pine Nuts
This side dish is a fine partner for roast pork or fish. For a simple vegetarian meal for two, serve a larger portion topped with a poached or fried egg.
one 15.5-oz. can small white beans, rinsed and drained
1
lb fresh spinach, trimmed and washed
kosher salt
1/2
cup lightly packed fresh basil (about 15 leaves), thinly sliced
1
tbs finely grated lemon zest
freshly ground black pepper
Directions
1.
Heat a 12-inch skillet over medium heat. Add the olive oil, pine nuts, and garlic and cook, stirring often, until the pine nuts are golden and the garlic is fragrant, 1 to 2 minutes. Stir in the beans and cook until heated through, about 1 minute.
2.
Add the spinach and 1/4 tsp. salt, and cook, turning with tongs, until wilted, about 2 minutes. Remove from the heat and add the basil, lemon zest, and a few grinds of pepper. Taste and adjust the seasonings. Garnish with a drizzle of olive oil, and serve.
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By
Kelsee
