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Beans & Spinach

“One of our favorite appetizers at a local restaurant is made with white beans and escarole. It’s nearly impossible to find escarole where we live, so we subbed in baby spinach and were pleasantly surprised by the result. Enjoy!” Patrick and Helen Reddy - Wilmington, North Carolina
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 4 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 1 pound fresh baby spinach
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender.
  • Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 138 calories, 5g fat (1g saturated fat), 0 cholesterol, 446mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
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