Ingredients
Vegetables and Herbs
- 3 cloves garlic, peeled and thinly sliced
- 3 cups fresh spinach
- 1 Tbsp chives, thinly sliced
- 1 Tbsp fresh parsley, finely chopped
Pantry Items
- 2 Tbsp extra virgin olive oil
- 1 (15 oz) can small white beans, rinsed and drained (such as navy beans or great northern beans)
- 1 Tbsp capers, drained
- ¼ tsp Kosher salt
- Pinch of black pepper
Finishing Touches
- 1 Tbsp fresh lemon juice (about ½ large lemon)
- Flaky sea salt, for sprinkling
- High-quality extra virgin olive oil, for drizzling
Instructions
- Cook the garlic: Heat a skillet over medium heat and add 2 tablespoons of extra virgin olive oil. Once the oil is hot, add the thinly sliced garlic cloves and sauté for about 30 seconds until the garlic becomes fragrant and turns a light golden brown.
- Stir in beans and spinach: Add the rinsed and drained white beans to the skillet and sauté for 1 to 2 minutes, stirring occasionally. Then add the fresh spinach, stirring to combine and begin the wilting process.
- Finish, then serve: Pour in 1 tablespoon of fresh lemon juice and season the mixture with ¼ teaspoon Kosher salt and a pinch of black pepper. Continue cooking until the spinach is just wilted, about 1 to 2 minutes more. Remove the skillet from heat and stir in the chives, parsley, and drained capers. Serve the dish immediately or let it come to room temperature. Just before serving, sprinkle generously with flaky sea salt and drizzle with high-quality extra virgin olive oil for extra flavor.
Notes
- You can substitute the white beans with chickpeas or cannellini beans if preferred.
- Use fresh spinach for best flavor and texture; frozen spinach is not recommended for this recipe.
- This dish can be served warm or at room temperature as a side or light main.
- Adjust seasoning with salt and pepper to taste before serving.
- If you like, add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
