We had a lot of spinach from a recent CSA pick-up so we looked for a unique recipe to incorporate it into a side dish. We found this recipe and it was really great, REALLY great! We used apple cider vinegar in place of the white-wine for an added flavor. We halved the recipe and it was a good serving for 2 people.
Sauteed Spinach and White Beans
from Martha Stewart Living, April 2000
2 Tbs olive oil
1 small yellow onion, diced (about 1 cup)
1 Tbs minced garlic (2 cloves)
2 fifteen-and-a-half-ounce cans white beans, drained and rinsed
6 C (about 8 ounces) spinach, stems trimmed
4 Tsp white-wine vinegar (we used apple cider vinegar)
2 Tsp fresh thyme leaves, plus sprigs for garnish
s&p
1 small yellow onion, diced (about 1 cup)
1 Tbs minced garlic (2 cloves)
2 fifteen-and-a-half-ounce cans white beans, drained and rinsed
6 C (about 8 ounces) spinach, stems trimmed
4 Tsp white-wine vinegar (we used apple cider vinegar)
2 Tsp fresh thyme leaves, plus sprigs for garnish
s&p
Heat a large saute ½ pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.
Enjoy!
Styled by Jess 